Oregano Chicken
Equal parts deliciously flavorful and wildly simple, this Oregano Chicken recipe is a weeknight dinner hero. Featuring golden-brown, juicy pan-seared chicken breasts kissed with earthy oregano, aromatic garlic, and zesty lemon, it's the kind of dish that's as easy to love as it is to make! With the perfect balance of fresh herbs, bright citrus, tender texture, and simple cooking, you're going to want to make this on repeat.
Equipment
- 1 Large Bowl OR Large Resealable Bag - for marinating chicken
- 1 Large Rimmed Baking Sheet - for baking oregano chicken
Ingredients
- 3-5 cloves Garlic – peeled and grated, to taste
- 1 large Lemon – 2 tsp zest + 2 TBS Juice
- 2 tsp Anchovy Paste – (sub: 1 whole anchovy filet, minced)
- 1 tsp Mediterranean Oregano
- 1 tsp Onion Powder
- To taste Kosher Salt and Ground Black Pepper
- 5 TBS Extra Virgin Olive Oil
- 4 8 ounce Boneless, Skinless Chicken Breasts – substitute: Boneless, Skinless Thighs
- Optional for Serving: Fresh Oregano and Lemon Wedges
Instructions
- Make the Oregano Marinade: To a large bowl or resealable bag, add the garlic, lemon zest, lemon juice, minced anchovy, oregano, onion powder, 1 ½ teaspoons salt, and heaping ¼ teaspoon black pepper. Then set the marinade aside.
- Lightly Pound Chicken: Place the chicken on a clean work surface. Working with one chicken breast at a time, cover with a sheet of plastic wrap and use a meat mallet to lightly pound the chicken out into an even thickness about ¾ to 1-inch-thick. Repeat with remaining chicken breasts.
- Marinate Chicken: Pat the chicken breasts dry with paper towels then add them to the oregano marinade, turning to coat. Cover the bowl with plastic wrap or press out the air and seal the bag. Place in the fridge and let the chicken marinate for at least 30 minutes, or up to overnight.Before Cooking: Remove the marinating chicken from the refrigerator and set the bowl on the counter. Let chicken come to room temperature for at least 30 minutes.
- Preheat Oven and Prep Baking Sheet: Arrange oven rack to the center position and then preheat the oven to 425-degrees Fahrenheit. Line a large baking sheet with aluminum foil for easy clean up.
- Bake Chicken with Oregano: Remove the chicken breasts from the marinade and transfer them to the prepared baking sheet, making sure they’re evenly spaced and aren’t overlapping. Transfer to the oven and bake, switching the oven to broil during the last 2 or 3 minutes, for 15-18 minutes or until the chicken reaches an internal temperature of 160-165-degrees Fahrenheit.
- Rest Chicken: Transfer the cooked oregano chicken to a clean work surface and squeeze a little fresh lemon juice over the chicken, then sprinkle with a little flakey sea salt, cracked black pepper, and fresh chopped oregano. Let the chicken rest for 3-5 minutes.
- Serve Oregano Chicken: Transfer the oregano chicken to serving plates and enjoy!
Notes
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Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You'll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
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Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 176kcal Carbohydrates: 4g Protein: 2g Fat: 18g Saturated Fat: 3g Polyunsaturated Fat: 2g Monounsaturated Fat: 13g Cholesterol: 3mg Sodium: 113mg Potassium: 78mg Fiber: 1g Sugar: 1g Vitamin A: 16IU Vitamin C: 15mg Calcium: 28mg Iron: 1mg