Place the chicken breasts in a bowl.

Drizzle olive oil over the chicken, ensuring it is lightly coated.

Squeeze lemon juice into the bowl with the chicken.

Remove rosemary and thyme leaves from the sprigs.

Gently rub the herbs between your hands to release their aroma.

Add the rubbed herbs to the bowl with the chicken.

Toss everything together to ensure all chicken pieces are well coated in the marinade.

Heat a skillet over medium-high heat until it is hot.

Carefully place the split chicken breasts in a single layer in the hot skillet.

Place a heavy object (like another cast iron skillet, a panini press, or a foil-wrapped brick) on top of the chicken to flatten it.

Cook the chicken for approximately 7-8 minutes, or until the bottom side is golden brown.

Flip the chicken and cook the other side, again applying pressure with the heavy object.

Continue cooking until the second side is also golden brown and the chicken is cooked through.

The chicken is done when its internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet and let it rest for a few minutes before serving.