Carefully slice each chicken breast in half lengthwise to create thinner cutlets, or use a meat mallet to pound them to an even thickness. This helps ensure they cook evenly and stay juicy.

In a small bowl, whisk together the oil, minced garlic, Italian seasoning, salt, pepper, and lemon juice until well combined.

Place the chicken in a shallow dish or large zip-top bag. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Heat your grill to medium-high, about 400°F. Lightly oil the grates if needed to prevent sticking.

Remove the chicken from the marinade and place it directly on the grill grates. Cook for about 6 minutes per side, or until grill marks appear and the internal temperature reaches 165°F.

Transfer the grilled chicken to a plate and let it rest for 5 minutes before slicing. This allows the juices to redistribute and keeps the meat tender and moist.