Pound the chicken to an even 3/4 inch thickness using a meat mallet between sheets of plastic wrap or parchment paper.

In a shallow bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, kosher salt, black pepper, and Italian herbs until combined.

Place the chicken in a zip-top bag or shallow dish and pour the marinade over it, sealing and massaging to coat; refrigerate for at least 30 minutes.

Remove chicken from the refrigerator 10 minutes before cooking to bring to room temperature, then pat dry and reserve marinade.

Heat a 12-inch skillet over medium-high heat for 1 minute, then add butter and any remaining marinade oil and swirl to coat.

Place chicken in the hot skillet and cook undisturbed for 6 to 7 minutes until golden brown on the first side.

Flip the chicken, baste with pan juices, and cook for another 5 to 7 minutes until golden and the internal temperature reaches 165°F.

Transfer chicken to a plate and let rest for 3 to 5 minutes before serving to allow juices to redistribute.