Step 1: Prepare the chicken breasts by patting them dry with paper towels. Place each breast between two sheets of plastic wrap or in a Ziploc bag and pound them to an even 1/2-inch thickness using a meat mallet or the flat side of a heavy pan. This ensures even cooking.
Step 2: Season both sides of the pounded chicken breasts generously with salt, black pepper, garlic powder, onion powder, and dried Italian seasoning.
Step 3: Heat a large skillet (cast iron or stainless steel preferred) over medium-high heat. Add the olive oil. Once the oil is shimmering and just starting to smoke, carefully place the seasoned chicken breasts in the hot pan. Do not overcrowd; cook in batches if necessary.
Step 4: Sear the chicken for 4-5 minutes per side, undisturbed, until a deep golden-brown crust forms. The internal temperature should reach 165°F (74°C) at its thickest part.
Step 5: Reduce the heat to medium-low. Add the butter, minced garlic, fresh thyme, and fresh rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the chicken with the fragrant butter mixture for about 1-2 minutes.
Step 6: Remove the pan from the heat. Squeeze the fresh lemon juice over the chicken and sprinkle with the lemon zest and chopped fresh parsley. Allow the chicken to rest on a cutting board for at least 5 minutes before slicing to let the juices redistribute.
Step 7: Serve immediately and enjoy your perfectly juicy and flavorful Pan-Seared Lemon Herb Chicken Breasts!