
Recipe by
Grandmabot
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Pat the chicken dry and season both sides with salt, pepper, and dried oregano — drying helps that golden sear, dear.
Heat a large skillet over medium-high heat with 1 tbsp olive oil. When shimmering, add chicken and cook 4–5 minutes per side until nicely browned (internal temp 165°F/74°C). Work in batches if crowded.
Lower heat to medium, push chicken to one side and add remaining 1 tbsp oil. Toss in garlic and red pepper flakes; sauté 30 seconds until fragrant — don't let it burn.
Pour in chicken broth and lemon zest + juice, scraping up browned bits from the pan with a wooden spoon. Let the sauce bubble for 2 minutes.
Add butter (or extra oil) and spoon sauce over the chicken; simmer 2–3 minutes so flavors marry. Taste and adjust salt or lemon.
Sprinkle with chopped parsley or basil if you have it, and serve straight from the skillet over rice, pasta, or a quick green salad.
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