Heat a cast iron skillet over medium heat with 2 tablespoons of olive oil. Let heat for a few minutes.

While the skillet is heating season the chicken breasts with seasoned salt and pepper generously on all sides. Once the cast iron skillet has heated place the chicken into the skillet and let cook for about 5-6 minutes undisturbed.

While the chicken is cooking add the juice from 1 lemon, sliced garlic, and the honey to a small bowl. Whisk until well combined. Set aside until later.

Flip the chicken and let it cook undisturbed for another 4-5 minutes. Once done, add the lemon juice mixture and fresh rosemary sprigs around the chicken and let simmer until reduced and thickened. About 3-4 minutes. Flip the chicken so both sides are seasoned in the sauce. Use a spoon to baste the thickened sauce over top occasionally.

Once done, remove the cast iron skillet from the heat and set aside. Serve the chicken immediately with the remaining pan drippings and sliced garlic.