Use a sharp knife to carefully butterfly each chicken breast, creating a pocket that opens flat and even.
Generously sprinkle salt and pepper on both sides of each piece, then let them sit while you prepare your pan.
Preheat a heavy skillet over medium heat until it feels warm but not hot to the touch, then add a splash of olive oil to shimmer.
Place the chicken breasts in the pan, seam side down first, pressing gently to ensure contact with the heat and to help keep juices in.
Cook without moving for about 6-7 minutes, until the edges turn golden and the underside releases easily from the pan.
Flip each piece carefully using tongs, then cook for an additional 5-6 minutes, checking the internal temperature with a meat thermometer — it should reach 74°C (165°F).
Remove the chicken from the pan and transfer to a plate; tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.
If desired, squeeze fresh lemon juice over the chicken and scatter with chopped herbs for added brightness and aroma.
If you like, add a small pat of butter on top of the resting chicken for a silky finish before serving.
Slice the chicken against the grain and serve immediately, enjoying its tender, juicy interior with a crisp exterior.
