This recipe is easy and fast, perfect for a weeknight! I'm always looking for new ways to jazz up chicken and this turned out great.
- 1 lb. chicken breasts (I pounded mine to make them thin)
- 1 tablespoon salt-free Greek seasoning (I used Cavender's)
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1 teaspoon dried minced onion (like this)
- 2-4 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon olive oil
Add the first 6 ingredients to a gallon-size ziplock bag. Seal the bag and squish the mixture around a bit making sure to coat the chicken well. Place the ziplock bag with the marinated chicken in the fridge and let it marinate for at least 4 hours and up to 24 hours.
Once you're ready to cook, add the butter and one tablespoon olive oil to a skillet over medium-high heat. Let the skillet heat up then add your chicken, cooking for about 5 minutes per size depending on thickness. You'll need to cook in separate batches, making sure to add a bit of oil and/or butter with each batch.
EXTRAS: Once I was finished with the chicken, I added a bit of freshly diced tomatoes to the skillet and cooked them down a bit and added them on top of my chicken. I paired the chicken with this couscous and did some sautéed spinach. I also had some tzatziki sauce on hand and used it as a sauce for my chicken.
Enjoy! Let us know if you make this delicious chicken!