Place chicken breasts in a gallon-size resealable plastic bag. Pour in lemon juice, olive oil, lemon pepper, basil, oregano, and salt. Shake it a bit so all the chicken tenders get covered.

Let marinate in the fridge for 30 minutes or up to 8 hours.

Heat a heavy skillet over medium high heat

Remove the chicken from the marinade and place directly into the hot skillet. Discard any remaining marinade.

Cook chicken 6 to 7 minutes per side, flipping halfway through. Continue cooking until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Serve hot. Garnish with freshly chopped parsley and lemon slices (optional).