Place the chicken breasts on a cutting board and gently pound them to an even thickness for uniform cooking; then pat dry with paper towels.
In a small bowl, combine minced garlic, chopped rosemary, thyme, salt, and pepper to create a fragrant herb mixture.
Press the herb mixture evenly onto both sides of each chicken breast, ensuring they are well coated with the flavorful herbs.
Heat a skillet over medium-high heat and add olive oil, swirling to coat the bottom of the pan.
Once the oil is shimmering and just starting to smoke, carefully place the chicken breasts in the pan, herb-side down if applicable, and listen for a satisfying sizzle.
Sear the chicken without moving it for about 4-5 minutes, until the underside develops a deep golden-brown crust.
Flip the chicken breasts using tongs or a spatula, then cook for another 4-5 minutes until the other side is also golden and the internal temperature reaches 165°F (74°C).
Remove the chicken from the skillet and let it rest for a few minutes; this helps the juices redistribute and keeps it moist.
Slice the chicken to reveal the juicy interior with a crispy, herb-coated exterior.
Serve hot, garnished with additional herbs if desired, and enjoy the crispy, aromatic crust paired with tender chicken.
