Pat the chicken breasts dry with paper towels to ensure a good sear and season both sides generously with salt, pepper, garlic powder, and chopped herbs.
Heat a heavy-bottomed skillet over medium-high heat until shimmering, then add olive oil, swirling to coat the pan.
Place the chicken breasts carefully into the hot skillet, laying them away from you to avoid splatters, and let them sear undisturbed for about 4-5 minutes until the edges turn golden brown and develop a crispy crust.
Flip the chicken using tongs and cook the other side for another 4-5 minutes, until the internal temperature reaches 75°C (165°F) and the meat is opaque.
Reduce heat to medium, add minced garlic or garlic slices to the pan, and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Squeeze fresh lemon juice over the chicken and sprinkle lemon zest on top, giving the dish a bright, tangy flavor that enhances the herbs.
Let the chicken rest for 2-3 minutes off the heat to allow juices to redistribute, ensuring each bite stays juicy and tender.
Slice the chicken diagonally, arrange on plates, and drizzle with pan juices and fresh herbs for a beautiful presentation.
Serve immediately with your favorite sides, enjoying the crispy exterior, juicy interior, and vibrant lemon-herb aroma.
