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Pat the chicken dry with paper towels. Season with salt, pepper, and dried herbs.
Heat olive oil in a large skillet (preferably stainless like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-8 minutes per side, until golden and just barely cooked through. (Reduce heat to medium if it starts to brown too much.) Transfer to a plate and cover to keep warm.
Add the butter and chicken broth to the pan. As the butter melts, scrape the bottom of the pan with a wooden spoon to deglaze.
Reduce heat to low. Add the garlic and saute for about 1 minute, until fragrant.
Return the chicken to the pan. Flip once or twice to coat in sauce. If needed, heat for 1-2 minutes, until warm.
Serve garlic butter chicken with the pan juices spooned over it.
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