Combine olive oil, lemon juice, minced garlic, smoked paprika, and honey in a bowl to create your marinade. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, ensuring they're well coated. Let sit for at least 30 minutes to absorb flavors and tenderize.
Preheat your oven to 200°C (390°F). Meanwhile, heat a cast-iron skillet over medium-high heat until it’s shimmering and hot to the touch. This will give you a perfect sear.
Remove the chicken from the marinade and pat it dry with paper towels. Season lightly with salt and pepper for enhanced flavor. Carefully place the breasts in the hot skillet, laying them away from you to avoid splatters.
Sear the chicken for about 2-3 minutes per side until a golden brown crust forms and releases easily from the pan. Use tongs to flip gently, maintaining that beautiful crust.
Transfer the skillet with the chicken to the preheated oven and bake for 15-20 minutes. Use a meat thermometer inserted into the thickest part to check for an internal temperature of 75°C (165°F).
Once cooked, remove the chicken from the oven and tent loosely with foil. Let it rest for 5 minutes; this helps juices redistribute, keeping the meat moist.
Slice the chicken against the grain into thick, juicy strips. Observe the moist, tender interior and the caramelized exterior with a slight smoky aroma.
