Pat the chicken breasts dry with paper towels, then place them on a cutting board. Use a meat mallet or heavy pan to gently pound each piece to an even thickness, about 1 inch, which helps them cook uniformly and stay juicy.
Sprinkle salt, black pepper, and smoked paprika evenly over both sides of each chicken breast, pressing lightly to adhere the seasonings.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. When the oil shimmers and starts to gently smoke, it's ready for the chicken.
Place the chicken breasts carefully into the hot skillet. Sear without moving for about 4-6 minutes until the edges turn golden brown and develop a crispy crust.
Flip the chicken breasts using tongs or a spatula, then cook the other side for another 4-6 minutes, until the outside is golden and the internal temperature reaches 74°C (165°F).
During the last minute of cooking, sprinkle lemon zest or squeeze lemon juice over the chicken, and add a sprig of thyme or rosemary to infuse fresh herbal aroma.
Remove the chicken from the skillet and transfer to a plate. Let it rest for 5 minutes to allow the juices to redistribute, keeping the meat tender and juicy.
Slice the chicken against the grain into thick strips, revealing the juicy, tender interior with a crispy exterior.
Serve immediately with your favorite sides and enjoy the crispy edges and moist, flavorful center of this perfectly seared chicken breast.
