Preheat your oven to 200°C (390°F) and prepare a baking dish.
Pound the chicken breasts with a meat mallet or rolling pin until they are about 2.5 cm (1 inch) thick and even in shape. This ensures they cook uniformly and stay juicy.
In a small bowl, combine the chopped herbs, minced garlic, olive oil, salt, pepper, and lemon zest if using. Mix until fragrant and well combined; the mixture should be somewhat paste-like.
Use a brush or spoon to generously spread the herb mixture over both sides of each chicken breast, pressing lightly to help it adhere.
Arrange the coated chicken breasts in the prepared baking dish, spacing them out so they aren’t crowded. This helps them cook evenly and develop a nice crust.
Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the juices run clear when pierced. The chicken should reach an internal temperature of 75°C (165°F).
Once baked, remove the chicken from the oven and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat moist and tender.
Slice the chicken across the grain, revealing a juicy interior encased in a fragrant herb crust. Serve immediately, perhaps with a squeeze of fresh lemon for extra brightness.
