Heat your pan: Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, it’s ready.

Sear the chicken breasts: Season the chicken breasts generously with salt and pepper. Place them in the skillet and sear for 4-5 minutes on each side until golden brown. This will give the chicken a nice crust while keeping the inside juicy.

Remove and rest: Once your chicken is beautifully browned, transfer it to a plate and set it aside to rest. Don’t worry—it’ll finish cooking in the next step!

Sauté the garlic: In the same pan, lower the heat to medium. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to burn it—garlic can turn bitter if overcooked.

Add the olives and herbs: Stir in the chopped Kalamata olives, followed by the oregano and thyme. Let these ingredients mingle in the pan for a minute or two to release their flavors.

Deglaze with chicken broth: Pour in 1/2 cup of chicken broth (or white wine if you're going for a richer taste). Scrape the bottom of the pan with a wooden spoon to release all those delicious brown bits—this adds extra flavor to your sauce!

Add lemon juice: Squeeze the juice of one lemon into the pan, stirring to combine. This will give your sauce that perfect zesty kick that complements the savory olives.

Return the chicken to the pan: Place the seared chicken breasts back into the pan, spooning some of the sauce over the top. Let everything simmer together for 6-8 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened slightly.

Taste and adjust: Give the sauce a taste and adjust the seasoning with more salt, pepper, or even a little more lemon juice if you like things tangier.

Once the chicken is fully cooked and the sauce is rich and flavorful, it's time to plate up! Transfer the chicken to a serving dish, spooning the savory Kalamata olive sauce over the top. Garnish with a sprinkle of fresh parsley for a pop of color and extra freshness.