In a small bowl, mix together 2 tablespoons dried dill, 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 tablespoons garlic powder, 1 teaspoon paprika, 2 teaspoons salt, and 2 teaspoons pepper.

Place 4 boneless skinless chicken breasts between sheets of plastic wrap and use a large wooden spoon or mallet to gently pound them until they are an even thickness.

Sprinkle the seasoning mixture evenly over both sides of the chicken breasts, pressing lightly so the seasoning sticks.

Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts to the skillet and cook for about 5 minutes on each side until both sides are browned and slightly crispy.

Reduce the heat to medium-low and continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165°F.

Remove the chicken from the heat and squeeze the juice of 1 lemon over the top.

Let the chicken rest for about 5 minutes before serving.