Ingredients

The following ingredients have 4 Servings
  • 1 lb. chicken breasts (cut into 1" pieces (about 2 breasts))
  • 2 tablespoons extra-virgin olive oil
  • juice and zest of 1 lemon ((about 2 tablespoons juice and 1 teaspoon zest))
  • 2 cloves garlic (minced (about 1 teaspoon))
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup white wine (or chicken broth, or water in a pinch)

Instruction

  • Make the marinade by mixing the olive oil (2 tablespoons), lemon juice and zest (from 1 lemon), minced garlic (2 cloves), dried oregano (2 teaspoons), kosher salt (1 teaspoon) and black pepper (1/2 teaspoon) together in a small bowl or glass measuring cup.
  • Put the cut up chicken breasts in a plastic bag or container with a lid. Pour the marinade over the chicken and stir to coat (or smush around in the plastic bag). Allow to marinate for at least 20 minutes, but preferably for 2-24 hours (you can skip this if you're in a hurry or didn't plan ahead).
  • Heat a large heavy skillet over medium-high heat until very hot (this may take a few minutes if you are using cast iron, or only about 30 seconds to a minute if using another material).
  • Add the chicken to the skillet and spread out in an even layer. Cook without disturbing for about 5 minutes. Then, flip and cook on the other side for about 5 more minute, or until chicken is completely cooked (the internal temperature should be 165 degrees F, or cut into a piece to make sure it's not pink anymore).
  • Pour in the white wine (1/4 cup) and deglaze the bottom of the skillet, using a spatula or wooden spoon to loosen all the stuck-on browned bits while coating the chicken in them. Continue sautéing until most of the wine has evaporated and the chicken is coated in the deglazed drippings. Serve.