Pat the chicken breasts dry with paper towels to remove excess moisture, then use a meat mallet or rolling pin to pound them to an even thickness of about 1.5 cm (0.6 inches). This helps them cook evenly and stay juicy.
Heat a heavy skillet over medium-high heat until it’s shimmering and hot, around 180°C (350°F). This ensures a good sear and golden crust.
Mix together salt, black pepper, and smoked paprika in a small bowl. Generously season both sides of the chicken breasts with this spice blend, pressing in slightly for even coverage.
Add a splash of olive oil to the hot skillet, then carefully lay the chicken breasts in, smooth side down. Sear for 3-4 minutes, pressing gently to ensure contact, until the surface turns a deep golden brown and releases easily from the pan.
Flip the chicken using tongs and cook for another 4-5 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). The juices should run clear, and the exterior should be nicely browned.
If the chicken browns too quickly, turn down the heat to medium; if it’s not browning enough, increase the heat slightly. Adjust as needed to get a perfect sear without burning.
Remove the chicken breasts from the skillet and transfer to a plate. Let rest for 5 minutes; this allows the juices to redistribute, keeping the meat moist and flavorful.
While the chicken rests, squeeze fresh lemon juice over the cooked breasts and sprinkle with chopped herbs for a bright, aromatic finish.
Slice the chicken breasts, arrange on plates, and serve with any additional lemon wedges or herbs for a fresh contrast. Enjoy the tender, juicy meat with a flavorful crust and lively citrus notes.
