Italian Herb Chicken

Italian herb chicken with garlic, oregano, basil, and lemon is a one-pan dinner that stays juicy. The chicken is pounded thin, marinated for 20 minutes to 2 hours, then seared until golden and finished at 165°F with Parmesan melting on top.

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Prep Time 10

Cook Time 20

Marinate 20

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and marinade

4 boneless, skinless chicken breasts Pound to an even 1/2-inch thickness for even cooking.
3 tbsp olive oil
3 garlic, minced
1 tbsp fresh oregano, chopped (or 1 teaspoon dried) Use dried Italian-style oregano if fresh isn’t available.
1 tbsp fresh basil, chopped
1 tsp dried Italian seasoning
0.75 tsp kosher salt
0.25 tsp black pepper
2 tbsp lemon juice
0.25 cup grated Parmesan Add during the last minute so it melts slightly.
2 tbsp fresh parsley, chopped, for serving Use as a fresh garnish right before serving.

Equipment

1 cast iron skillet

Method

Prep and marinate

Pound the chicken breasts to an even 1/2-inch thickness so they cook evenly.
In a small bowl, whisk together the olive oil, garlic, oregano, basil, Italian seasoning, salt, pepper, and lemon juice.
Pour the marinade over the chicken and let sit for at least 20 minutes, or up to 2 hours in the fridge.

Sear and finish

Heat a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side, until golden and the internal temperature reaches 165°F.
Sprinkle the Parmesan over the chicken during the last minute of cooking so it melts slightly.
Garnish with fresh parsley and serve immediately with your favorite side.

Notes

Pro tip: pound to the same thickness and don’t rush the sear—golden color helps lock in juices. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken up to 2 months. For a lower-sodium option, use reduced-sodium salt or cut the kosher salt to 1/2 teaspoon without changing the rest of the seasonings.