In a small bowl, mix together the salt, black pepper, oregano, and smoked paprika. Season both sides of the chicken breasts evenly with the spice mixture, then lightly dredge them in the all-purpose flour.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and shimmering.

Add the chicken breasts to the skillet and sear for 5 to 6 minutes on each side, or until golden brown and cooked through to an internal temperature of 165 degrees F. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium and add the minced garlic, fresh rosemary, and fresh thyme, stirring constantly for about 1 minute until fragrant.

Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce by half, about 3 to 4 minutes.

Return the cooked chicken breasts to the skillet, spooning the warm garlic herb sauce generously over the top. Garnish with extra fresh herbs and serve immediately.