- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme (or 1 teaspoon dried)
- 1 teaspoon paprika
- salt and pepper, to taste
- juice of 1 lemon
- Season both sides of the chicken breasts with salt, pepper, paprika, rosemary, and thyme.
- In a bowl, combine olive oil, minced garlic, and lemon juice. Coat the chicken breasts with this mixture. Let marinate for at least 15 minutes or refrigerate for up to 2 hours for better flavor.
- Heat a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6-7 minutes per side until golden and cooked through (internal temperature should reach 165°F).
- Let the chicken rest for a few minutes before slicing. Store in an airtight container in the fridge for up to 4 days.