Place each chicken breast between two sheets of plastic wrap or parchment paper and pound with a meat mallet or rolling pin until about 1.5 cm thick, ensuring they are evenly flattened for uniform cooking.
In a small bowl, mix chopped fresh rosemary, thyme, basil with smashed garlic, salt, pepper, and olive oil to create a fragrant herb paste.
Rub the herb mixture all over each chicken breast, pressing gently to help it adhere and infuse flavor.
Heat a skillet over medium-high heat until hot and shimmering, around 180°C (350°F).
Place the chicken breasts into the skillet herb-side down, listening for a satisfying sizzle as they make contact with the pan. Cook for about 6-7 minutes until golden brown and fragrant.
Flip the chicken breasts carefully using tongs or a spatula, then cook for another 6-7 minutes, checking that the internal temperature reaches 75°C (165°F).
Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat moist and tender.
Slice the chicken against the grain, revealing a juicy, herb-speckled interior with a beautiful golden crust.
Serve immediately, perhaps with a fresh salad or your favorite side for a quick, flavorful meal.
