Pound each chicken breast between two sheets of plastic wrap with a meat mallet or rolling pin until about 1.5 cm thick; aim for an even surface that looks slightly flattened and feels tender.
In a mixing bowl, whisk together lemon juice, olive oil, chopped herbs, salt, black pepper, minced garlic (if using), and honey (if using) to create a bright, aromatic marinade.
Place the pounded chicken breasts in the bowl with the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld and the chicken to tenderize.
Heat a non-stick skillet over medium-high heat until it’s shimmering and hot, producing a faint sizzle when you sprinkle a drop of water.
Remove the chicken breasts from the marinade, letting excess drip off, then carefully place them into the hot skillet. Sear for about 6-7 minutes on each side until they turn a deep golden brown and develop slight charring.
Use a cooking probe or instant-read thermometer to check the internal temperature; it should reach 75°C (165°F). If needed, cover and cook a little longer to reach the proper temperature.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes; this helps juices redistribute and keeps the meat moist.
Slice the rested chicken breasts into thick slices, revealing a juicy, herb-infused interior.
Serve immediately with a squeeze of fresh lemon or a drizzle of herb oil for an extra burst of brightness, enjoying the tender, aromatic bites.
