In a shallow bowl or zip-top bag combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, paprika, dried oregano, 1.5 tsp salt, and ¾ tsp black pepper. Whisk or shake to combine.

Add the chicken to the marinade, coating each piece thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 2 hours. Remove from fridge 15 minutes before cooking if chilled.

Cooking & Finishing

Heat pan

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. Swirl to coat and wait until butter foams and oil shimmers.

Cook chicken

Remove excess marinade from the chicken (let excess drip off). Place chicken breasts in the hot pan without crowding. Cook undisturbed 5–6 minutes on the first side until a golden-brown crust forms. Flip and add the remaining 1 tbs butter to the pan. Reduce heat to medium and cook 4–6 minutes on the second side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If the pan browns too quickly, lower the heat slightly and cover loosely for 1–2 minutes to finish cooking.

Make pan sauce (optional)

Transfer cooked chicken to a plate and tent with foil. Add ½ cup chicken stock to the hot pan, scraping up browned bits with a wooden spoon. Let the liquid simmer and reduce by half (about 2–3 minutes). Swirl in any resting juices from the chicken and 1 tbs butter if desired to enrich the sauce. Taste and adjust seasoning (add a pinch of salt or pepper if needed).

Serve

Return chicken to the pan briefly to warm in the sauce (30 seconds), or spoon the sauce over plated breasts. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon slices on the side. Let rest 3 minutes before serving to allow juices to redistribute.