1. Prepare the Chicken and Marinade: Pat the chicken pieces dry with paper towels. In a medium bowl, combine the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk these ingredients together until well combined. Add the chicken pieces to the marinade, tossing to ensure each piece is evenly coated. You can let it marinate for 10-15 minutes while you prepare other components of your meal, or even longer if you have time, for deeper flavor.

2. Heat the Skillet: Place a large non-stick skillet or cast-iron pan over medium-high heat. Allow it to heat up for 2-3 minutes. You want the pan to be hot enough to create a nice sear on the chicken.

3. Cook the Chicken in Batches (if needed): Once the skillet is hot, add the chicken pieces in a single layer, making sure not to overcrowd the pan. If your pan isn’t large enough to hold all the chicken in one layer, cook it in two batches. Overcrowding can lower the pan’s temperature, leading to steamed rather than seared chicken.

4. Sear and Cook: Cook the chicken for about 3-4 minutes per side, or until it’s golden brown and cooked through. The exact timing will depend on the thickness of your chicken pieces. You’ll know it’s done when the internal temperature reaches 165 F (74 C) and the juices run clear.

5. Deglaze and Finish (Optional but Recommended): If there’s any remaining marinade in the bowl, you can pour it into the hot pan after the chicken is cooked, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced and thickened. This creates a delicious sauce to spoon over the chicken.

6. Garnish and Serve: Remove the chicken from the skillet and transfer it to a serving platter. Sprinkle generously with fresh chopped parsley for a burst of color and fresh flavor. Serve immediately.