Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until about 1.5 cm thick. This helps the chicken cook evenly and retain moisture.
Sprinkle salt, pepper, and smoked paprika generously over both sides of each piece. Use your hands to gently press the spices into the meat for even coverage.
Heat a cast iron skillet over medium-high heat until it’s hot and begins to shimmer slightly. Add the olive oil, swirling to coat the bottom evenly.
Carefully place the chicken breasts into the skillet, laying them away from you to prevent splatters. Sear for about 4-5 minutes on one side until golden brown and caramelized.
Flip the chicken using tongs and cook for another 4-5 minutes, checking that the internal temperature reaches 75°C (165°F) with an instant-read thermometer. The meat should be firm and no longer pink inside.
Remove the chicken from the skillet and transfer to a plate. Cover loosely with foil and let rest for 5 minutes; this allows juices to redistribute and keeps the meat moist.
While the chicken rests, squeeze fresh lemon juice over the slices for brightness and sprinkle with chopped fresh herbs if desired.
Slice the rested chicken against the grain into even pieces. The slices should reveal a juicy, tender interior with a savory crust.
Serve the chicken immediately, pairing it with your favorite sides or salads for a complete, satisfying meal.
