Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Gently pound them with a meat mallet or heavy pan until about 1/2 inch thick, feeling for an even, tender surface.
Sprinkle each piece generously with salt, black pepper, and smoked paprika, ensuring all sides are well seasoned. This builds flavor and helps form a tasty crust.
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering and just beginning to smoke, carefully place the chicken breasts in the pan.
Sear the chicken for 4-6 minutes without moving, until the edges turn golden brown and develop a crispy crust. Use tongs or a spatula to flip the pieces gently.
Cook the other side for another 4-6 minutes, until the chicken is golden and an internal thermometer reads 74°C (165°F). The juices should run clear when pierced.
Transfer the chicken to a plate and let it rest for 5 minutes; this helps retain juices and enhances tenderness.
While resting, squeeze fresh lemon juice or zest over the chicken, and sprinkle with chopped herbs for a fresh, aromatic finish.
Slice the chicken against the grain into strips or serve whole, showcasing the crispy exterior and juicy interior.
Enjoy your perfectly seared, tender chicken breast with your favorite sides for a satisfying meal.
