Whisk together the ingredients for the marinade. Set aside.
¾ cup olive oil, ¼ cup white wine vinegar, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon freshly squeezed lemon juice, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ teaspoon red pepper flakes
To Marinate and Cook the Chicken:
Place the chicken breasts into a large, plastic bag then pour in the Italian dressing. Press out as much of the air as possible and zip the bag closed.
1 pound boneless skinless chicken breasts
Transfer the bag to the refrigerator and allow the chicken to marinate for 1 hour. When the chicken is almost finished marinating, preheat a griddle or cast-iron pan over low-medium heat and grease it very lightly with cooking oil.
Use tongs to remove the chicken from the bag and place the it on the hot pan, then discard the leftover marinade. Cook the chicken for 7 to 8 minutes on each side or until the juices run clear. The chicken should reach 165°F on an instant read thermometer.
Transfer the cooked chicken to a waiting plate to rest for 5 to 10 minutes before serving.
Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 chicken breast. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.