Use a meat mallet or rolling pin to pound each chicken breast to an even thickness of about 1.5 cm (0.6 inches), creating a uniform surface for even cooking.
Combine the chopped fresh herbs, smashed garlic, olive oil, salt, and pepper in a small bowl to form a fragrant marinade.
Rub the herb mixture all over the chicken breasts, ensuring each piece is coated thoroughly with the aromatic marinade.
Heat a skillet or frying pan over medium-high heat until hot, with a slight shimmer of oil indicating readiness.
Place the chicken breasts in the pan herb-side down, listening for a gentle sizzle as they make contact with the hot surface. Cook for about 6-7 minutes until the underside is golden brown.
Flip the chicken breasts carefully using tongs or a spatula, then cook for another 6-7 minutes on the other side until the internal temperature reaches 75°C (165°F) and the exterior is nicely seared.
Remove the chicken from the pan and let it rest on a plate for about 5 minutes, allowing the juices to redistribute and keeping the meat moist.
Slice the rested chicken breasts to reveal a juicy, aromatic interior with a beautifully browned crust.
