Place a sharp knife on the chicken breasts and carefully slice horizontally to create thin cutlets. This helps them cook quickly and evenly.
Pat each piece dry with paper towels to remove excess moisture, which ensures a crisp sear.
Heat a skillet over medium-high heat until it starts to shimmer and just begins to smoke, signaling it's hot enough for searing.
Add oil to the pan, swirling it around until it shimmers and coats the bottom evenly.
Carefully place the chicken slices into the hot pan, pressing lightly to ensure contact with the surface, and listen for a satisfying sizzle.
Cook for about 3-4 minutes until the edges turn a deep golden brown and the underside releases easily from the pan.
Flip the chicken slices using tongs or a spatula, then cook for another 3-4 minutes until golden on the other side and the chicken is cooked through.
Check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should read 74°C (165°F).
Remove the chicken from the pan and let it rest for 5 minutes; this helps the juices redistribute and keeps the meat moist.
Squeeze fresh lemon juice over the rested chicken if desired, adding a bright flavor boost.
Slice the chicken into strips or serve whole; enjoy the juicy, crispy exterior paired with tender interior.
