Ingredients:
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 2 teaspoons dried marjoram (or 1 tablespoon fresh marjoram, chopped)
- 2 cloves garlic, minced
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- Optional: 1/4 cup chicken broth.
Instructions:
- Prep the chicken: Pat the chicken dry with paper towels and season both sides with salt, pepper, and 1 teaspoon of dried marjoram (or half the fresh marjoram).
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the lemon zest, lemon juice, and remaining marjoram. If using, pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let the sauce simmer for 2-3 minutes.
- Finish the dish: Return the chicken to the skillet and coat it with the sauce. Let it heat through for 1-2 minutes.
- Serve: Plate the chicken and drizzle the sauce over the top. Serve with your favorite sides, like roasted vegetables, rice, or a fresh salad.
Enjoy your flavorful and easy lemon marjoram chicken! 
