Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 2 large lemons, zested and juiced
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, chopped
  • 0.25 tsp red pepper flakes

Instructions:

  1. Place the 1.5 lbs boneless skinless chicken breasts between two sheets of plastic wrap.
  2. Pound with a mallet until they are a uniform 1/2 inch thick. Note: This ensures they all finish cooking at the exact same time.
  3. In a small bowl, whisk together 2 tbsp olive oil, the juice and zest of 2 lemons, 4 cloves minced garlic, 1 tbsp rosemary, 1 tsp oregano, and 0.25 tsp red pepper flakes.
  4. Place meat in a shallow dish and pour the marinade over. Toss to ensure total coverage.
  5. Let the meat sit at room temperature for 15 minutes. Wait for the acid to work.
  6. Set your Lodge skillet over medium high heat. Add a tiny splash of oil if needed, but the marinade should have enough.
  7. Add the chicken to the pan. Cook for 5 minutes until a dark golden crust forms.
  8. Turn the meat and cook for another 4-5 minutes until the internal temperature reaches 160°F.
  9. Remove to a clean plate and tent with foil for 5 minutes. Note: This allows juices to redistribute so they don't spill out when you cut in.
  10. Sprinkle with 1 tbsp fresh parsley and 1 tsp kosher salt before slicing.