Pound the chicken breasts to an even thickness of about 1.5 cm using a meat mallet or rolling pin. This helps them cook evenly and stay juicy.
In a mixing bowl, whisk together lemon juice, olive oil, chopped tarragon and basil, salt, black pepper, minced garlic, and honey if using. This creates a fragrant, herbaceous marinade.
Place the pounded chicken breasts in the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse and tenderize the meat.
Heat a non-stick skillet over medium-high heat until shimmering and slightly smoky, about 180°C (356°F).
Remove the chicken from the marinade, letting excess drip off, and carefully place it in the hot skillet. Sear for 6-7 minutes until the underside is golden brown and slightly charred, then flip using tongs or spatula.
Cook the chicken on the second side for another 6-7 minutes, maintaining a sizzle. Check the internal temperature with a probe; it should reach 75°C (165°F).
Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This helps retain juices and keeps the meat tender.
Slice the rested chicken into thick strips and serve immediately, garnished with a squeeze of fresh lemon or a drizzle of herb oil for extra brightness.
