Lemon Oregano Chicken
Even on the busiest of nights, you can whip up this quick and tasty chicken dish, which is faster, cheaper, tastier, and healthier than take out!
Ingredients
- 2 lbs. boneless, skinless chicken breasts
- 3 Tbsp. extra virgin olive oil
- 1/2 - 3/4 slices lemon juice only, about 2 Tbsp., plus extra for serving
- 3/4 tsp. dried oregano or use 2 tsp. fresh
- 2 cloves garlic minced, about 1 tsp.
- 1/2 tsp. kosher salt, sea salt, or other coarse salt
Instructions
- Wrap the chicken breasts in plastic wrap and flatten them with a mallet to an even thickness. This allows them to cook more quickly and evenly. (Alternatively, cut them into 1-inch pieces.)
- Put the chicken (without the plastic wrap, of course) in a flat dish large enough to hold it in one layer. Drizzle over it 2 Tbsp. oil and all the lemon juice, oregano, garlic, and salt. Flip the chicken several times to coat it. (At this point, the chicken dish can be covered and refrigerated for as little as 15 minutes or up to 24 hours.)
- In a large heavy skillet over medium heat, add the remaining oil. When the pan is hot, cook the chicken on the first side for 4 - 5 minutes until it is just starting to brown.
- Flip the chicken and partially cover the pan. Reduce the heat to medium-low, and continue cooking the chicken for 4 - 5 more minutes until it is just cooked through.
- Transfer the chicken to a cutting board and cut it into strips to serve it. Serve it with lemon wedges.
Slow Cooker Directions:
- There's no need to marinate the chicken in advance. Combine 2 Tbsp. of the oil and all the other ingredients, except the chicken, in the slow cooker and stir well. Add the chicken, turning it several times until it is well coated. Cook on low for 5 - 6 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Pound or cut the chicken breasts and refrigerate them, juice the lemon and slice the remainder into wedges, peel the garlic, make the marinade and marinate the chicken in the refrigerator.
Scramble Flavor Booster: Marinate and refrigerate the chicken, season the chicken with freshly ground black pepper at the table.
Tip: When substituting fresh herbs for dry herbs in a recipe, the ratio I use is generally 3 to 1, or about 3 times the amount of fresh herbs as dried.
Nutritional Information Per Serving (% based upon daily values): Calories 310, Total Fat: 9g, 14%; Saturated Fat: 2g, 8%; Cholesterol: 130mg, 43%; Sodium: 360mg, 15%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 53g
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