Chicken Oreganata Recipe

Prep and pound

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly then place between two sheets of plastic and gently pound to an even thickness about 1/2 inch. Season both sides with 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

Sear

Heat a large ovenproof skillet over medium-high heat. Add 2 tablespoons olive oil and swirl. When shimmering, add the chicken breasts and sear 2–3 minutes per side until golden but not fully cooked. Remove skillet from heat.

While chicken is searing, make the topping. In a medium bowl combine 1 cup breadcrumbs, 1/2 cup grated Parmesan, 2 tablespoons chopped fresh oregano (or 1 tsp dried), 2 tablespoons chopped parsley, 3 minced garlic cloves, 1 tablespoon lemon zest, 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until evenly moistened — texture should hold together slightly when pressed. Taste and adjust salt or lemon if needed.

Evenly press the oreganata topping onto the top side of each seared chicken breast, forming a compact crust. Use about the same amount on each piece.

Preheat oven to 400°F (200°C) while searing chicken if you haven't already. Transfer the ovenproof skillet with topped chicken to the oven. Bake until chicken reaches an internal temperature of 165°F (74°C) and topping is golden, about 10–12 minutes depending on thickness.

If you want a simple pan sauce, remove chicken to a plate to rest. Place the skillet back on medium heat, add 1/2 cup white wine (or chicken broth) and scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly, then swirl in 1 tablespoon unsalted butter. Taste and season lightly if needed.

Squeeze fresh lemon over the chicken (use the halved lemon) and spoon a little pan sauce around the breasts before serving.

Serve the Chicken Oreganata hot with an extra lemon wedge. This pairs well with a simple green salad, roasted vegetables, or pasta.