Pat the chicken breasts dry and pound them to an even thickness of about 1.5 cm—this helps them cook uniformly and stay tender.
In a small bowl, zest and juice the lemon, then add the minced garlic, chopped thyme, basil, sumac (if using), olive oil, salt, and pepper. Whisk everything together to make a vibrant marinade.
Place the chicken breasts in a dish or resealable bag and pour the marinade over them, ensuring each piece is well coated. Let them marinate for at least 15 minutes, or up to 2 hours in the fridge for maximum flavor.
Heat a large skillet over medium-high heat until it’s hot and starts to shimmer, about 2-3 minutes. Add a splash of olive oil and swirl to coat the pan.
Carefully place the marinated chicken breasts into the skillet. Hear a satisfying sizzle as they hit the hot surface. Cook without moving for about 4-5 minutes until the underside is golden brown and releases easily from the pan.
Flip the chicken breasts using tongs and cook for another 4-5 minutes, until the internal temperature reaches 75°C (165°F) and the juices run clear. The chicken should be nicely browned and firm to the touch.
Transfer the cooked chicken to a plate and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, ensuring every bite stays juicy and tender.
Slice the chicken if desired, then squeeze fresh lemon juice over the top and sprinkle with chopped herbs for a burst of brightness and flavor. Serve immediately with your favorite sides.
