Place the chicken breasts in a shallow dish and pour over the lemon juice. Sprinkle with minced garlic, chopped herbs, salt, and pepper. Drizzle with olive oil and toss to coat evenly. Marinate for at least 30 minutes, allowing the flavors to meld and the meat to become tender.
Heat a skillet over medium heat until it’s hot and slightly shimmering. Add a splash of olive oil and swirl to coat the surface.
Carefully place the marinated chicken breasts into the skillet, skin-side down if applicable. Let them cook undisturbed for 5–7 minutes until they develop a golden-brown crust and release easily from the pan.
Flip the chicken breasts using tongs, then cook for another 5–7 minutes, pressing lightly to ensure even contact with the pan. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F).
Once cooked through, transfer the chicken to a cutting board and let it rest for 5 minutes. This step helps retain the juices and keeps the meat tender.
Slice the chicken against the grain into thick slices, revealing a juicy, herb-studded interior. Squeeze fresh lemon over the slices for added brightness and garnish with extra herbs if desired. Serve immediately for the best flavor and texture.
