Garlic Chicken Breast

Pat the chicken breasts completely dry with paper towels, then place them on a cutting board. Using a sharp knife, slice any thicker breasts in half horizontally to create even, 1-inch thick cutlets for consistent cooking.
In a small bowl, whisk together the 3 tablespoons of olive oil, minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, and 1/2 teaspoon dried oregano until a fragrant paste forms.
Rub the garlic and herb mixture evenly over all sides of the chicken breasts, ensuring they are fully coated. Let the chicken sit at room temperature for 15 minutes to marinate briefly.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, carefully place the chicken in the skillet. Cook for 5-7 minutes without moving, until a golden-brown crust forms on the bottom.
Flip the chicken breasts and reduce the heat to medium. Continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer and the juices run clear.
Transfer the cooked chicken to a clean plate or cutting board. Drizzle with 1 tablespoon of lemon juice and let it rest for 5 minutes to allow the juices to redistribute.
Sprinkle the rested chicken with the 1/4 cup of fresh chopped parsley, then slice and serve immediately.