Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crispy exterior.
Mix salt, pepper, and smoked paprika, then generously season both sides of each chicken breast, pressing the spices into the meat.
Heat the heavy skillet over medium-high heat until it’s hot and shimmering, which takes about 2-3 minutes.
Add olive oil to the skillet, swirling to coat the bottom evenly, then carefully place the chicken breasts in the pan, skin-side or smooth side down if skinless.
Sear the chicken for 4-5 minutes without moving it, until the edges are golden brown and crispy, and you hear a gentle sizzle.
Use tongs to flip the chicken, then add butter, minced garlic, and lemon zest to the pan.
Reduce heat to medium and baste the chicken with melted butter, garlic, and pan juices, cooking for another 8-10 minutes until the internal temperature reaches 74°C (165°F).
Check doneness with a meat thermometer inserted into the thickest part; the juices should run clear, and the meat should feel firm but springy.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes to retain juices.
Slice the rested chicken crosswise against the grain, revealing a juicy, tender interior with a crispy exterior.
Squeeze fresh lemon juice over the sliced chicken for brightness, and drizzle with pan juices or a quick olive oil and lemon mixture for added flavor.
Serve the chicken immediately, pairing it with your favorite sides like greens, grains, or a simple salad.
