Pound each chicken breast to an even thickness of about 1.5 cm (0.6 inches) using a meat mallet or rolling pin. This helps ensure uniform cooking and juicy results.
In a mixing bowl, whisk together lemon juice, olive oil, chopped herbs, salt, black pepper, and minced garlic if using. Stir until well combined, creating a vibrant marinade.
Add the chicken breasts to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to let the flavors infuse the meat.
Heat a non-stick skillet over medium-high heat until it begins to shimmer, about 2-3 minutes. The pan should be hot enough to sizzle when the chicken touches it.
Remove the chicken from the marinade, letting excess drip off, and place carefully into the hot skillet. Cook for 6-7 minutes on the first side, watching for a golden-brown color and slight charring.
Flip the chicken using tongs or a spatula and cook the other side for another 6-7 minutes, until the outside is deep golden brown and the meat is cooked through.
Insert a cooking probe or instant-read thermometer into the thickest part of a chicken breast. When it reads 75°C (165°F), the chicken is perfectly cooked. Adjust the cooking time if necessary.
Remove the chicken from the skillet and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat tender and moist.
Slice the chicken breasts against the grain. Serve immediately with a squeeze of fresh lemon or a drizzle of herb oil for extra brightness and flavor.
