If the breasts are very thick, slice them horizontally through the middle to make two thinner cutlets (about 1/2 inch thick). Pat the chicken dry with paper towels. This helps the seasoning stick and promotes even browning.

In a bowl or shallow dish, combine 2 tbsp olive oil, minced garlic, 1 tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Add the chicken and turn to coat thoroughly. Let sit at room temperature for 15 minutes or refrigerate for up to 2 hours to marinate (if refrigerating, remove 20 minutes before cooking to come to room temperature).

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if the pan isn’t nonstick. Place the chicken in the pan without overcrowding — cook in batches if necessary. Sear undisturbed for 4–5 minutes until the underside is golden brown.

Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness. If the exterior is browning too quickly before the interior reaches temperature, lower the heat to medium-low and cover the pan for a few minutes.

For finishing & optional garnish

Reduce heat to low. Add 1 tbsp unsalted butter to the pan and spoon melted butter and pan juices over the chicken for 30–60 seconds to glaze.

Transfer the chicken to a cutting board and let rest for 5 minutes to allow juices to redistribute.

Slice the chicken if desired, sprinkle with chopped parsley and serve with lemon wedges alongside. Taste and add additional salt or pepper to taste.