Lemon Garlic Chicken

By The Mediterranean Dish · 35 min

Ingredients

Instructions

1. Make the marinade: zest and juice one lemon into a large bowl. Add the olive oil, minced or crushed garlic, Italian seasoning, red pepper flakes (optional) and chopped parsley, and whisk together. Set aside.
2. Cut each chicken breast horizontally into two thin cutlets, starting from the thick end. Pound with a mallet under plastic wrap if they need to be thinner (optional).
3. Pat the chicken dry with paper towel. Season both sides with a big pinch of kosher salt and black pepper. Add to the marinade and turn to coat. Cover and refrigerate for 30 minutes up to 2 hours.
4. Heat 2 tablespoons of olive oil in a large cast iron skillet over medium heat until shimmering. Add the chicken in batches without crowding the pan. Sear about 4 minutes per side, until both sides are golden brown and the chicken is nearly cooked through.
5. When the internal temperature reaches 160°F, remove from the heat. Tent with foil and rest for 5 minutes; it will rise to 165°F. Meanwhile, slice the remaining lemon.
6. Garnish the chicken with chopped parsley and lemon slices, then serve.

Summarized from The Mediterranean Dish's video. Watch it for the details.