Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter, chilled
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, and oregano. Sprinkle the mixture evenly over both sides of the chicken, pressing the spices into the meat.
  2. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat until it shimmers. Add the chicken cutlets and cook for 5–7 minutes per side without moving them, until they develop a deep golden-brown crust and are cooked through. Remove chicken to a plate and let it rest.
  3. Lower the heat to medium. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the lemon juice and lemon zest, scraping the bottom of the pan to release the browned bits. Let the liquid simmer and reduce by half (about 3 minutes).
  4. Stir in the chilled butter until melted and the sauce looks glossy and thickened.
  5. Return the chicken and any accumulated juices from the plate back into the skillet. Spoon the glaze over the chicken for 1 minute until the sauce clings to the meat.