Pat the chicken breasts dry with paper towels. If the breasts are very thick (over 1 inch), you can pound them slightly to an even 3/4-inch thickness for quicker and more even cooking. Place them in a shallow dish or a large resealable bag.

In a medium bowl, whisk together the olive oil, minced garlic, chopped fresh rosemary, thyme, oregano, parsley, lemon juice, salt, black pepper, and paprika (if using) until well combined.

Pour the garlic herb marinade over the chicken breasts, ensuring all pieces are evenly coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for best flavor. Do not marinate for more than 4 hours as the lemon juice can start to 'cook' the chicken.

Remove the chicken from the refrigerator 15-20 minutes before cooking to bring it closer to room temperature. Heat a large skillet (cast iron or heavy-bottomed works best) over medium-high heat. Once hot, add the chicken breasts, shaking off any excess marinade (don't wipe it all off, just the drippy excess).

Sear the chicken for 5-7 minutes per side, depending on thickness, until golden brown and a crust forms. Reduce heat to medium if chicken is browning too quickly. Continue cooking, flipping occasionally, until an internal temperature of 165°F (74°C) is reached when checked with a meat thermometer at the thickest part.

Alternatively, if your chicken breasts are very thick and not cooked through after searing, you can transfer the skillet to a preheated oven at 375°F (190°C) for an additional 5-10 minutes, or until done.

Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist and tender. Slice against the grain if desired, and serve immediately.