Slice each chicken breast into even, thick strips to ensure uniform cooking and easy handling.
In a small bowl, mix lemon zest, chopped fresh herbs (thyme and parsley), salt, and pepper to create a fragrant herb mixture.
Heat a non-stick skillet over medium heat until it’s hot and slightly shimmering, about 160°C/320°F.
Add a splash of olive oil to the skillet, swirling to coat the surface evenly, and wait until it shimmers and starts to gently ripple.
Place the chicken strips in the pan, making sure not to overcrowd for even searing. Cook for about 3-4 minutes per side, until golden brown and cooked through.
During the last minute of cooking, squeeze fresh lemon juice over the chicken to add brightness, allowing it to bubble and glaze the surface slightly.
Sprinkle the chopped herbs and chili flakes over the chicken, then let everything cook together for another minute, allowing the flavors to meld and the aroma to become fragrant.
Check the internal temperature with a meat thermometer; it should read 75°C/165°F, and the chicken should be opaque and slightly caramelized on the edges.
Remove the chicken from the skillet and let it rest for 5 minutes to retain juiciness and allow the flavors to settle.
Serve the chicken with a drizzle of the pan juices and a sprinkle of fresh herbs for a vibrant and juicy main course.
