Place each chicken breast on a cutting board and carefully slice horizontally to create thinner cutlets. This helps them cook evenly and quickly.
Pat the chicken slices dry with paper towels. Removing excess moisture ensures a better sear and crispy exterior.
Heat a skillet over medium-high heat until it starts to shimmer and just begins to smoke slightly—this ensures a hot surface for searing.
Add oil to the hot skillet, swirling it around until it shimmers and coats the bottom evenly.
Carefully place the chicken slices into the pan, pressing down slightly to ensure good contact with the hot surface. Cook for about 3-4 minutes until the edges turn golden brown and crispy.
Flip the chicken using tongs or a spatula, then cook for another 3-4 minutes until the other side is golden and the chicken is opaque inside.
Insert a meat thermometer into the thickest part of a piece; once it reads 74°C (165°F), remove the chicken from the pan to prevent overcooking.
Transfer the chicken to a plate and let it rest for 5 minutes. This resting period helps retain the juices for a tender, moist bite.
Squeeze fresh lemon juice over the rested chicken for a bright flavor boost, if desired.
Slice the chicken into strips or bite-sized pieces, then serve immediately with your favorite sides or salads.
