1. Prepare the Chicken: If your chicken breasts are thick, place them between two pieces of plastic wrap and gently pound them to an even 1/2-inch thickness. This ensures they cook quickly and uniformly. Pat the chicken dry with paper towels; this helps achieve a nice sear.

2. Whisk the Marinade: In a medium bowl, combine the fresh lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk everything together until well combined. This creates your flavorful lemon herb sauce.

3. Marinate Briefly (Optional, but Recommended): Add the patted-dry chicken breasts to the bowl with the marinade. Toss to coat each piece thoroughly. If you have an extra 5-10 minutes, let the chicken sit in the marinade while you heat your pan. For deeper flavor, you can marinate for up to 30 minutes in the refrigerator, but it’s not strictly necessary for this quick version.

4. Heat the Skillet: Place a large non-stick skillet or cast-iron pan over medium-high heat. Allow it to heat up for 2-3 minutes until it’s nice and hot. A hot pan is crucial for getting a good sear on the chicken.

5. Cook the Chicken: Add the marinated chicken breasts to the hot skillet in a single layer, being careful not to overcrowd the pan. You may need to cook them in two batches if your skillet isn’t large enough. Cook for 5-6 minutes per side, or until the chicken is golden brown, cooked through, and reaches an internal temperature of 165 F (74 C) when checked with a meat thermometer. The juices should run clear.

6. Rest and Garnish: Once cooked, remove the chicken from the skillet and transfer it to a cutting board. Let it rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute, keeping the chicken tender and moist. Garnish with fresh chopped parsley, if desired, just before serving.