Step 1: Prepare the Chicken

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully place the chicken breasts in the pan.
3. Sear the chicken for 4-5 minutes on each side until golden brown. The chicken does not need to cook through completely at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set aside.

Step 2: Make the Salmoriglio Sauce

1. In a small mixing bowl, combine the extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, parsley, salt, and pepper.
2. Add 2 tablespoons of warm water to the mixture and whisk vigorously until emulsified. The sauce should have a smooth and slightly thick consistency.

Step 3: Cook the Chicken in the Sauce

1. Reduce the heat under the skillet to medium-low. Return the seared chicken breasts to the skillet.
2. Pour the prepared salmoriglio sauce evenly over the chicken, ensuring each piece is coated. Cover the skillet with a lid.
3. Allow the chicken to simmer in the sauce for 10-12 minutes, flipping the pieces halfway through. The internal temperature of the chicken should reach 165°F (75°C) when fully cooked.

Step 4: Serve

1. Transfer the chicken to a serving platter and spoon the remaining sauce over the top.
2. Garnish with extra parsley and lemon slices, if desired. Serve immediately alongside your favorite side dishes.