Preheat your oven to 200°C (390°F). Prepare a baking dish or sheet and set aside.
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin until about 2.5 cm (1 inch) thick for even cooking.
In a small bowl, combine chopped parsley, thyme, rosemary, minced garlic, olive oil, salt, pepper, and lemon zest if using, mixing until fragrant and well blended.
Use a brush or spoon to generously spread the herb mixture over both sides of each chicken breast, pressing slightly to help it stick.
Arrange the coated chicken breasts in the prepared baking dish, ensuring they aren’t crowded to allow even heat circulation.
Bake in the preheated oven for 20-25 minutes, until the crust is golden brown and juices run clear when pierced.
Insert a meat thermometer into the thickest part of a breast; it should read 75°C (165°F) to confirm doneness.
Remove the chicken from the oven and let it rest for 5 minutes; this helps retain juiciness.
Slice the chicken across the grain, revealing a juicy interior with a crisp, aromatic herb crust.
Squeeze fresh lemon juice over the slices if desired, then serve and enjoy the fragrant, herb-crusted chicken.
