Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. This is crucial for achieving a good sear. Season both sides generously with salt and pepper.

Heat the Pan: Place a heavy-bottomed skillet over medium-high heat. Add the olive oil and let it get hot until it shimmers but doesn't smoke.

Sear the Chicken: Carefully place the seasoned chicken breasts into the hot skillet. Sear for about 5-7 minutes per side, undisturbed, until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.

Infuse with Flavor: Reduce the heat to medium-low. Add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.

Deglaze and Sauce: Pour in the fresh lemon juice. It will sizzle and steam. Add the chopped rosemary and thyme leaves. Stir everything together, scraping up any browned bits from the bottom of the pan to create a delicious sauce.

Finish and Serve: Spoon the lemon-herb-garlic sauce over the chicken breasts in the pan. Let it simmer for another minute to thicken slightly. Remove the chicken from the skillet and let it rest for a couple of minutes before slicing. Garnish with fresh parsley if desired.