Pat the chicken breasts dry with paper towels to ensure a good sear and sprinkle them evenly with garlic powder and a pinch of salt and pepper.
Heat the heavy-bottomed skillet over medium-high heat, then add the olive oil, swirling to coat the bottom of the pan.
Once the oil shimmers and is just about to smoke, carefully place the chicken breasts in the skillet, laying them away from you to prevent splatter.
Sear the chicken for about 4-5 minutes without moving, until the underside is golden brown and releases easily from the pan.
Flip the chicken breasts using tongs and cook for another 4-5 minutes, until the other side is golden and the internal temperature reaches 75°C (165°F).
Remove the chicken from the skillet and let it rest on a plate for 2-3 minutes; this helps redistribute the juices for moistness.
While the chicken rests, add freshly squeezed lemon juice and zest to the skillet, scraping up any browned bits to create a flavorful sauce.
Sprinkle chopped herbs over the sauce, then pour it over the rested chicken breasts for a bright, aromatic finish.
Serve the chicken breasts whole or sliced, with the lemon herb sauce spooned over the top, and enjoy the juicy, flavorful bite.
