In a small bowl, mix together oregano, basil, salt, and pepper. Rub this mixture all over the chicken pieces, making sure they’re evenly coated.
1 pound boneless skinless chicken breasts, ½ teaspoon dried oregano, ½ teaspoon dried basil, ½ teaspoon kosher salt, ¼ teaspoon black pepper
Heat 2 tablespoons of butter in a large skillet over medium heat.
4 tablespoons unsalted butter
Once the butter is melted, add the chicken to the skillet in a single layer. Make sure not to overcrowd the pan. Cook for 10 minutes, flipping halfway, until the chicken is golden brown and mostly cooked through.
Add the remaining butter to the skillet. When it’s melted, stir in the garlic and cook for another minute, until fragrant. Check that the chicken is fully cooked (internal temperature should be 165°F).
4 tablespoons unsalted butter, 2 tablespoon garlic
Add lemon juice and sprinkle parsley on top. Stir everything together and remove from heat. Serve immediately.
2 tablespoon fresh lemon juice, 2 tablespoons finely chopped fresh parsley
