Add 3 chicken brsts to a bowl and season with a generous pinch of salt and black pepper, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and ½ teaspoon of baking soda to soften up the fibers. Add 2 tablespoons of plain yogurt, the juice of half a lemon, and mix very well.

Let chicken marinate for 30 minutes (outside of the fridge). By not using cold chicken, it help cook the chicken evenly.

Bring a pan to medium heat. Once hot, place the marinated chicken in the pan. Cover the pan with a lid and cook for 3 minutes. This method will trap the moisture, making the chicken juicier.

After 3 minutes, flip the chicken. Cover again, reduce heat to MEDIUM-LOW, and let them cook for another 7-8 minutes. If you used cold chicken, or if your pan wasn't hot enough, or if your chicken was too thick, this may require more time (and not be juicy, so follow the directions and ultimately, the chicken is done when its internal temperature reaches 165°F).

Once cooked, remove the chicken from the pan and place on a cutting board or a plate. Let rest for 5 minutes. Resting allows the juices to redistribute throughout the chicken, making it more tender and juicy.

After resting, slice the chicken breasts against the grain and serve. They should be exceptionally juicy and flavorful!