Pat the chicken breasts dry and slice them into even, thick strips. Set aside.
Season the chicken generously with salt, pepper, and a sprinkle of paprika for a warm hue.
Heat olive oil in a skillet over medium-high heat until it shimmers and starts to ripple.
Place the chicken slices in the skillet, making sure they don’t touch, and sear for about 3-4 minutes on each side until golden brown and cooked through.
Add a splash of chicken broth and squeeze in lemon juice, along with lemon zest, into the pan. Reduce heat to medium.
Scatter minced garlic and chopped herbs into the pan, cooking for another 2-3 minutes until fragrant.
Simmer the pan sauce for about 5 minutes, basting the chicken with the flavorful juices until slightly thickened and glossy.
Check the internal temperature of the chicken with a meat thermometer; it should reach 75°C (165°F) for perfect doneness.
Remove the skillet from heat and let the chicken rest for 3 minutes; this helps retain its juices.
Slice the chicken into thick pieces, arrange on plates, and drizzle with the pan sauce. Garnish with additional herbs if desired.
