Prepare the chicken: Place each chicken breast between two sheets of cling film and gently pound with a rolling pin or heavy pan until they're an even thickness of about 2cm. You'll feel the meat flatten and soften under the pressure. Pat the breasts dry with kitchen paper — this is crucial for getting a good sear.

Season generously: In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, thyme, and oregano. Drizzle the olive oil over the chicken and rub it in with your hands until every surface glistens. Sprinkle the spice mixture evenly over both sides, pressing gently so it adheres. The chicken should look fragrant and speckled with colour.

Heat the pan: Place a griddle pan or heavy-based skillet over medium-high heat for a full 2 minutes. You'll know it's ready when you hold your hand about 10cm above the surface and feel a strong, steady heat radiating upwards. A drop of water should sizzle and evaporate instantly.

Sear the first side: Lay the chicken breasts in the pan, giving them space — you should hear a vigorous sizzle the moment they hit the hot surface. Cook undisturbed for 4–5 minutes. The edges will begin turning opaque and white, and you'll see golden-brown grill marks forming underneath when you peek carefully with a spatula.

Flip and finish cooking: Turn the chicken over using tongs. The cooked side should be a deep golden brown with distinct char marks. Cook for another 4–5 minutes. The chicken will feel firm to the touch but still have a slight spring when pressed. If you have a meat thermometer, the internal temperature should read 74°C.

Rest the meat: Transfer the chicken to a clean plate or cutting board. Squeeze the lemon juice over the top and place a small knob of butter on each breast if using. Loosely cover with foil and leave to rest for 5 minutes. You'll see the juices slowly redistribute, and the butter will melt into a glorious, glossy finish.

Slice and serve: Cut each breast against the grain into thick slices, about 1.5cm wide. The interior should be pure white, moist, and steaming gently. Pour any accumulated juices from the plate over the sliced chicken before serving.