Pat the chicken breasts dry with paper towels. This helps them cook evenly. Place them on a plate and season lightly with salt and pepper.

In a bowl, mix olive oil, lemon juice, garlic, oregano, parsley, lemon zest and warm water. Whisk until smooth and blended well.

Pour half of the sauce over the chicken. Rub it well into the meat. Let the chicken marinate for at least 15 minutes for better flavor.

Place a grill pan or skillet on medium heat. Let it become hot before adding the chicken. A hot pan gives nice color and texture.

Place the chicken carefully into the pan. Cook each side for about 6–7 minutes. The chicken should become golden and fully cooked inside.

Cut into the thickest part carefully. The inside should look white and juicy. There should be no pink color remaining.

Once cooked, place chicken on a serving plate. Spoon the remaining salmoriglio sauce over the top for fresh flavor.

Let the chicken rest for a few minutes before serving. This keeps the juices inside and makes the meat more tender.

Sprinkle extra parsley and lemon zest on top. This makes the dish look fresh and colorful.

Serve the chicken warm with your favorite side dishes. Enjoy every juicy and flavorful bite.