Place the 1 pound chicken breasts (2 chicken breasts) inside a freezer bag and pound to an even thickness using a meat mallet or the side of a can.

In a bowl, whisk together the marinade: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 1/2 teaspoons honey, 1/2 cup loosely packed basil, minced (or 1 tablespoon dried), 3 garlic cloves, minced (or 3/4 teaspoon garlic powder), 1/2 teaspoon each onion powder, dried parsley, and salt, and 1/4 teaspoon each pepper, dried oregano, ground mustard, and red pepper flakes.

Add the pounded chicken to the bag or a shallow container, pour in the marinade, seal, remove excess air, and massage or turn to coat the chicken evenly. Refrigerate and marinate 4–12 hours, flipping the bag or turning the chicken occasionally.

When ready to cook, remove the chicken from the refrigerator and let it sit at room temperature 15–30 minutes, if time permits. Discard any remaining marinade.

Choose a cooking method:

Stovetop (nonstick skillet): Heat a large nonstick skillet over medium-high heat until hot. Add the chicken and cook undisturbed 3–5 minutes, until nicely browned on the first side. Turn the chicken over, cover, reduce heat to medium, and cook about 5–7 more minutes (depending on thickness) until cooked through (internal temperature 165°F).

Grill: Grease and preheat the grill to medium heat (about 400°F). Grill the chicken undisturbed 5–7 minutes per side, or until cooked through (internal temperature 165°F).

Remove the chicken to a cutting board and let it rest 5 minutes before slicing. Serve as desired (pasta, salad, wraps, sandwiches, pitas, etc.).