Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each), pounded to an even thickness of about 1/2 inch (1.25cm)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon dried Italian herbs (or a mix of oregano, basil, rosemary, thyme)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, thinly sliced (for garnish, optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Pound chicken breasts to an even thickness. This ensures even cooking and prevents dry spots.
  2. In a small bowl, whisk together olive oil, lemon juice, dried herbs, garlic powder, salt, and pepper.
  3. Place chicken breasts in a baking dish or resealable bag. Pour the marinade over the chicken, ensuring it's evenly coated.
  4. Preheat oven to 375°F (190°C). Place chicken breasts on a prepared baking sheet (lined with parchment paper, if desired).
  5. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
  6. Let the chicken rest for 5 minutes before slicing and serving. Garnish with lemon slices and fresh parsley, if desired.