1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces\u00bd teaspoon dried oregano\u00bd teaspoon dried basil2tablespoon olive oil2 tablespoons finely chopped fresh parsley\u00bd teaspoon kosher salt\u00bc teaspoon black pepper4 tablespoons unsalted butter, divided2 tablespoons minced garlic\u00bd medium lemon, juiced (about 2 tablespoons)PreparationIn a small bowl, combine oregano, basil, parsley, salt, and pepper& Sprinkle evenly over all sides of the chicken pieces with the olive oil. Toss to evenly coat.In a 12-inch skillet over medium heat, melt 2 tablespoons of the butter. Tilt the pan slightly to coat the base of the pan.Once melted, add chicken to the pan in an even layer to ensure even cooking. (Do not overcrowd the pan.) Cook 8-10 minutes, flipping halfway through, or until all sides are golden brown and the chicken is mostly cooked through.Add the remaining butter. Once melted, add garlic and cook one more minute, or until fragrant, and the chicken is cooked through to an internal temperature of 165\u00b0F.Drizzle lemon juice over chicken and stir to combine.Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
1 pound boneless, skinless chicken breasts, pat dry with paper towel, cut into 1-inch pieces\u00bd teaspoon dried oregano\u00bd teaspoon dried…<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18278","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\n