Preheat your oven to 180c and season the boneless, skin-on chicken breasts (skin side) with a generous amount of the salt and black pepper.
Heat a large fry pan (non stick if possible) over medium-medium-high heat. When the pan is hot (check by splashing in a couple drops of water, they should instantly evaporate) drizzle in the olive oil, it should instantly start shimmering.
Working in batches of two, place the seasoned chicken breasts skin-side-down into the oil and sear, don’t not touch or move for 6-8 minutes.
Sprinkle with salt and black pepper before turning and continue to cook for four more minutes. Remove to a clean plate and repeat with the two remaining chicken breasts.
Return all the breasts back to the pan and place them in the preheated oven for 15-20 minutes or until cooked through.
Remove the chicken to a clean plate to rest, and start with the pan sauce.
Place the pan the chicken was in onto the stove top and heat over medium high heat.
Add in the diced shallot and cook until soft and translucent, 3-5 minutes. Add in the minced garlic and cook for 1-2 minutes.
Pour in the cup of chicken stock and add the thyme and rosemary sprigs, bring to a simmer for 5-8 minutes.
Remove the herbs and whisk in the tablespoon of butter. Season according to taste with desired amount of salt and pepper.
Lastly place chicken back in pan before serving, spoon sauce over top and serve any additional sauce on the side and steamed greens and pan roasted potatoes.