Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

In a 12-inch skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, until golden brown and cooked through (165°F internal temperature). If chicken browns too quickly, reduce heat to medium. Transfer the chicken to a plate and cover loosely with foil to keep warm.

In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter. Add the shallots and cook, stirring occasionally, for 3-4 minutes until softened and lightly caramelized.

Add the minced garlic and cook for 1 minute until fragrant but not browned.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Cook for 2-3 minutes until the wine has reduced by half.

Add the lemon juice and chicken broth, and bring to a simmer. Cook for 3-4 minutes until the sauce has slightly thickened and coats the back of a spoon.

Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter, along with the fresh thyme, parsley, chives, and rosemary. Season with additional salt and pepper to taste.

Return the chicken to the skillet and spoon the sauce over the top. Let the chicken rest in the sauce for 2-3 minutes to absorb the flavors before serving.