Servings: 4 people
Ingredients
- 2 large chicken breasts trimmed of extra fat
- 2 tablespoons olive oil
- 6 cloves garlic pressed or finely diced
- 1.5 tablespoons Italian seasoning blend
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon red pepper flakes
Instructions
- Lay the chicken out on a cutting board and cover it with a sheet of plastic wrap. Gently pound it with a meat mallet until it is a uniform thickness. Set the chicken in a wide bowl or dish.
- In a separate bowl, whisk the olive oil, pressed garlic, Italian seasoning, salt, pepper, lemon zest, lemon juice, and crushed red pepper flakes together until combined to make a marinade.
- Spoon about a quarter of the marinade over each chicken breast and rub it or brush it over the chicken so it fully covers. Flip the chicken breasts over and repeat this using the remaining marinade.
- Cover the chicken and refrigerate it for half an hour.
- Heat a grill pan with enough olive oil to thinly coat the pan over medium heat.
- When the pan is hot, add the chicken to the pan. Cook the chicken for about 3 to 4 minutes without moving the chicken.
- After 3 to 4 minutes, flip the chicken over to the other side. The chicken is ready to flip when it doesn't stick when you try to flip it over. Cook it for an additional 3 to 4 minutes.
- Flip the chicken again as needed., cooking until the thickest part of the chicken reaches 165 degrees.
- Remove the chicken from the heat and let it rest before slicing and serving. Enjoy!
Video
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