Pat the chicken breasts dry with paper towels to remove excess moisture, then pound them with a meat mallet or rolling pin to an even thickness of about 1.5 cm (0.6 inches). This helps them cook uniformly and stay juicy.
Heat your heavy skillet over medium-high heat until it’s shimmering and hot, around 180°C (350°F). You should hear a gentle sizzle when you add the oil.
While the skillet heats, season each chicken breast generously with salt, pepper, and smoked paprika. Rub the spices into both sides for even flavor.
Add a splash of olive oil to the hot skillet, then gently lay the chicken breasts in the pan, smooth side down. You should hear a satisfying sizzle as they hit the pan.
Sear the chicken for 3-4 minutes without moving it, until the edges are golden brown and develop a nice crust.
Flip the chicken using tongs and cook for another 4-5 minutes, or until an instant-read thermometer registers 74°C (165°F) in the thickest part.
If the chicken browns too quickly, lower the heat slightly; if it’s not browning enough, turn the heat up a bit. Adjust as needed to maintain a steady sizzle.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Resting helps the juices redistribute, ensuring each bite stays moist.
Squeeze fresh lemon juice over the rested chicken, then sprinkle with chopped herbs for a bright, fresh flavor.
Slice the chicken against the grain and serve immediately, enjoying the tender, juicy texture with a smoky, herby flavor profile.
