Start by preparing the marinade. In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. If you like a little kick, add a pinch of paprika or red pepper flakes. Place the chicken in a zip-top bag or shallow container and pour the marinade over it. Seal and toss to coat the chicken evenly. Let it marinate in the fridge for at least 30 minutes, although one to two hours is ideal for deeper flavor. If you’re short on time, even 15 minutes will still enhance the taste.

Once marinated, remove the chicken from the fridge and let it sit at room temperature for 10 minutes to ensure even cooking. Heat your skillet or grill pan over medium-high heat. If grilling outdoors, preheat the grill to medium heat and oil the grates to prevent sticking. Place the chicken on the hot surface and cook for about 5–6 minutes per side, depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 165°F.

After cooking, let the chicken rest for 5 minutes before slicing. This helps retain the juices and ensures every bite is tender and moist. Slice and serve immediately with your favorite sides, or store for later if meal prepping.