Place a chicken breast between plastic wrap and, using a meat mallet or rolling pin, pound to an even thickness. Repeat with remaining chicken breasts, then set aside.

Chop the thyme, sage, rosemary, and garlic, then place in a (mini) food processor.

Zest a lemon into the processor, then add the sea salt and ground pepper. Place the lid on the food processor, then pulse a few times until well combined.

Add 1 tbsp of olive oil to the food processor, replace lid, and pulse again until mixture is a paste-like rub.

Rub each piece of chicken (both sides) with the lemon-herb rub, then place the chicken in a small baking dish so that pieces are close together. Pour the lemon juice over the chicken pieces, cover the dish with plastic wrap, and place in the refrigerator to marinate for 3-4 hours, or up to overnight.

Remove marinated chicken from the fridge about an hour before cooking so it comes to room temperature.

Remove chicken from the dish and pat each piece dry, then set aside.

Heat the remaining 2 tbsp of olive oil in a large skillet over medium-high heat. Once oil is heated, place the chicken in the pan and sear on one side, 5-6 minutes. Flip chicken over and sear on the other side, 3-4 minutes.

Add the ¼ cup water to the pan, cover with a lid, then turn down the heat to low. Simmer another 5-10 minutes, or until chicken is cooked through.

Serve chicken immediately with a side of mashed potatoes, rice, pasta, or quinoa, and don’t forget to pour the juice from the pan over it!