Lemon Herb Chicken

Steps

1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt, black pepper, and dried oregano.
2. Mince the garlic, zest the lemon, then juice it into a small bowl; strip the thyme leaves from their stems and chop.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken and sear 5–6 minutes per side, undisturbed, until deeply golden and an instant-read thermometer reads 165°F (74°C) at the thickest part; transfer to a plate and tent loosely with foil.
5. Lower the heat to medium, add the remaining 1 tablespoon olive oil and the garlic to the skillet, and cook 30 seconds until fragrant but not browned.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
7. Simmer the sauce 3–4 minutes, until it reduces by about a third and lightly coats the back of a spoon.
8. Stir in the lemon zest and half of the chopped thyme.
9. Return the chicken to the skillet, spoon the sauce over the top, and simmer 1–2 minutes to warm through.
10. Slice the chicken, plate with the sauce spooned over, and scatter the remaining thyme before serving.