Start by patting the chicken breasts dry with a paper towel. This helps the seasonings stick better and ensures a nice, crispy exterior.

Drizzle the chicken breasts with olive oil on both sides. Then, sprinkle the salt, pepper, paprika, and oregano evenly over the chicken. Don’t forget to rub the seasonings in gently to ensure they’re well-coated.

Heat a large skillet over medium-high heat. Once hot, add the chicken breasts to the skillet and cook for about 5-6 minutes on each side until golden brown. If you prefer a more intense sear, press gently on the chicken with a spatula to help it brown more evenly.

After the chicken is nicely seared, reduce the heat to medium. Add the minced garlic to the skillet and cook for another 1-2 minutes, being careful not to burn the garlic. Squeeze fresh lemon juice over the chicken for a burst of brightness and let it cook for an additional minute to infuse the flavors.

To ensure your chicken breasts are fully cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, you can cut into the thickest part of the chicken—if the juices run clear, it’s done.

Once cooked, remove the chicken from the skillet and let it rest for about 5 minutes before slicing. This allows the juices to redistribute, making the chicken extra tender and juicy.