Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crisp sear.
Generously season each piece with salt, pepper, and smoked paprika, ensuring an even coating all over.
Heat your heavy skillet over medium-high heat until it’s shimmering and hot, about 2 minutes.
Add the olive oil to the hot pan, swirling to coat the surface evenly. You should see it shimmer and slightly ripple.
Carefully lay the chicken breasts away from you into the pan, pressing down lightly to ensure contact and an even sear.
Cook without moving for 5-6 minutes until the underside forms a deep golden crust and releases easily from the pan.
Flip the chicken using tongs, then lower the heat slightly to prevent burning and cook for another 5-7 minutes until the internal temperature reaches 74°C (165°F) and juices run clear.
Remove the skillet from heat and transfer the chicken to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, keeping it moist and tender.
Squeeze fresh lemon juice over the rested chicken and sprinkle with chopped herbs for a bright, aromatic finish.
Slice the chicken against the grain, revealing a juicy interior with a crispy crust, ready to serve.
