Rosemary Herb Chicken

Pat the 6 chicken breast halves dry with paper towels and season generously with pepper on both sides.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Add the chicken breasts to the hot oil in a single layer and sear for 4-5 minutes per side until golden brown; transfer to a plate.

Reduce heat to medium and add the 3 minced garlic cloves to the same skillet, stirring constantly for about 1 minute until fragrant.

Sprinkle 1 tablespoon of rosemary and 1 tablespoon of thyme into the skillet, stirring to coat the pan evenly.

Deglaze the skillet with 1/3 cup of dry white wine, scraping up any browned bits from the bottom with a wooden spoon.

Stir in 3/4 teaspoon of instant chicken bouillon until dissolved, then return the chicken breasts to the skillet.

Reduce heat to medium-low and simmer for 12-15 minutes, turning the chicken halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has slightly reduced.

Transfer the chicken to a serving platter and spoon the pan sauce with herbs over the top before serving.