Pat the chicken breasts dry thoroughly with paper towels to remove excess moisture.

Carefully cut each chicken breast lengthwise through the center to create thinner, even pieces. This helps them cook faster and more evenly.

Season both sides of the chicken breasts with onion powder, garlic powder, oregano, sea salt, and black pepper. Make sure every part of the surface is covered.

Sprinkle lemon zest all over the seasoned chicken breasts, pressing lightly to help it stick.

Heat a cast iron skillet over medium-high heat. Add the sunflower, canola, or avocado oil and swirl to coat the pan.

Once the oil is shimmering, add the chicken breasts to the skillet. Sear for about 5 minutes on the first side without moving them to develop a golden crust.

Flip the chicken carefully and sear the second side for another 5 minutes. If the skillet gets too hot and the chicken starts to burn, lower the heat slightly.

Remove the chicken from the skillet once cooked through and transfer to a plate. Let it rest for 5 minutes to allow the juices to redistribute.

Before serving, top each chicken breast with a slice of butter and a squeeze of fresh lemon juice for extra flavor.