Juice the lemon using a reamer or citrus squeezer and combine it with minced garlic, chopped herbs, and olive oil to create a bright marinade. Toss the chicken breasts in the marinade, ensuring they’re well coated, and let them sit for about 15 minutes to absorb the flavors.
Preheat your cast-iron skillet over medium-high heat until it’s shimmering and hot, emitting a gentle sizzle when you flick a few drops of water onto it.
Remove the chicken breasts from the marinade, season lightly with salt and pepper, and place them into the hot skillet. Sear for 6-7 minutes on one side until golden brown and the edges start to lift from the pan.
Flip the chicken breasts using tongs and cook for another 6-7 minutes, pressing gently to ensure even contact. Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). The chicken should be firm and juicy with a nicely browned exterior.
Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping each bite moist and tender.
Slice the rested chicken against the grain, drizzle with a squeeze of fresh lemon, and sprinkle with additional chopped herbs if desired. Serve immediately for a vibrant, flavorful meal.
