Preheat a 12-inch non-stick skillet over medium-high heat for about 2 minutes. Pat chicken breasts completely dry with paper towels on all sides. If chicken breasts are thicker than 1 inch, pound to even thickness.

In a mixing bowl, combine flour, salt, black pepper, basil, oregano, and thyme. Coat each whole chicken breast thoroughly with the flour mixture, pressing gently to help it adhere.

Add 1 tablespoon olive oil and 1 tablespoon butter to the hot skillet. Swirl to combine and coat the pan evenly. The pan should be hot enough that a drop of water sizzles immediately.

Place chicken breasts in the pan in a single layer, leaving space between them. Cook undisturbed for 4 minutes until golden brown on the bottom. Flip and cook 3 more minutes on the other side until golden brown and internal temperature reaches 165°F.

Reduce heat to medium-low. Add remaining 2 tablespoons butter, minced garlic, and chopped parsley around the chicken. Cook for 90 seconds until garlic is fragrant, using a spoon to repeatedly drizzle the melted garlic butter over the chicken.

Turn off heat and transfer chicken to a plate. Let rest 1-2 minutes to allow juices to redistribute, then slice into bite-sized pieces. Drizzle with remaining garlic butter from the pan and serve hot.