Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1.5 cm thick. This helps ensure even cooking and a tender bite.
In a mixing bowl, whisk together lemon juice, lemon zest, chopped herbs, minced garlic (if using), a splash of olive oil, salt, and pepper. If you like a touch of sweetness, add a teaspoon of honey or maple syrup to the marinade.
Submerge the chicken breasts in the marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to infuse and the chicken to tenderize.
Heat a skillet over medium-high heat until shimmering and hot, around 180°C (355°F). Drizzle a little olive oil into the pan, swirling to coat the surface.
Remove the chicken from the marinade, letting excess drip off, then carefully place each breast into the hot skillet. You should hear a gentle sizzle. Cook for about 4-5 minutes on one side until golden brown and fragrant.
Flip the chicken breasts using tongs or a spatula, then cook for another 4-5 minutes on the other side until the exterior is golden and a meat thermometer inserted into the center reads 75°C (165°F).
Once cooked through, transfer the chicken to a plate and let it rest for a few minutes. This helps keep the juices locked in for maximum tenderness.
Slice the chicken if desired, or serve whole. Garnish with extra herbs or lemon wedges for a fresh finishing touch. Enjoy the bright, herby flavors and juicy texture of this quick, vibrant dish!
