In a medium bowl, mince the garlic cloves. Add olive oil, lemon juice, minced garlic, kosher salt, black pepper, smoked paprika, and dried oregano. Whisk until combined.

Pound and trim chicken

Pat the chicken breasts dry with paper towels. If they are uneven in thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick for even cooking.

Marinate chicken

Place the chicken in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, 20 minutes will still impart flavor.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil if the pan is dry. Remove chicken from the marinade, letting excess drip off. Place chicken in the hot skillet without overcrowding. Cook 4–5 minutes on the first side until golden brown, then flip and cook 3–5 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust time for breast thickness.

Finish & Garnish

Finish with butter and rest

With the chicken cooked through, reduce heat to low and add 1 tablespoon butter to the pan. Spoon the melted butter over the chicken for 30 seconds to glaze. Remove chicken to a cutting board and let rest 5 minutes to retain juices.

Slice and garnish

Slice the chicken against the grain into 1/4-inch thick pieces. Sprinkle chopped fresh parsley over the sliced chicken and serve with lemon wedges for squeezing. Use as an addition to salads, pasta, bowls, or sandwiches.