Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re thick on one end, pound them to an even 3/4-inch thickness using a meat mallet or rolling pin. This helps them cook evenly and stay juicy.

Mix the seasoning: In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, oregano, and red pepper flakes if using. Zest the lemon and set the zest aside for later.

Season and oil: Rub the chicken with olive oil on both sides. Sprinkle the spice mixture evenly over both breasts and press it in so it adheres.

Choose your cooking method: Skillet: Heat a large skillet over medium heat. Add a light drizzle of olive oil. Cook chicken 5–6 minutes per side, until the internal temperature reaches 165°F (74°C).

Oven: Preheat to 425°F (220°C). Place chicken on a lined baking sheet. Bake 16–20 minutes, depending on thickness, until it reaches 165°F (74°C).

Air fryer: Preheat to 375°F (190°C). Air fry 10–14 minutes, flipping halfway, until it reaches 165°F (74°C).

Make the quick drizzle: While the chicken cooks, combine lemon juice, lemon zest, and minced garlic in a small bowl. Add a pinch of salt. Let it sit for a minute to soften the raw garlic flavor.

Rest and finish: Transfer the cooked chicken to a plate. Rest for 5 minutes so the juices redistribute. Spoon the lemon-garlic mixture over the top and sprinkle with chopped parsley.

Serve: Plate with your favorite low-carb vegetables or a fresh salad. Taste and add a final squeeze of lemon or a pinch of salt if needed.