Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1 inch, then season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on each side, until golden brown and cooked through (internal temperature 165°F). Use tongs to flip, and adjust heat if pan begins to smoke.
Remove cooked chicken from the skillet and set aside. Pour off excess fat and reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly.
Deglaze the pan with lemon juice, scraping up any browned bits from the bottom. Add honey and butter, stirring until the sauce is well combined and slightly thickened, approximately 3-5 minutes. The sauce should be glossy and coats the back of a spoon.
Return chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes until heated through and well glazed with the sauce.
Transfer chicken to serving plates, spoon additional sauce over each piece, and garnish with fresh herbs if desired. Serve immediately with your preferred sides.
