Place each chicken breast between two sheets of plastic wrap and pound gently to an even thickness of about 1.5 cm (0.6 inches). This helps them cook uniformly and keeps them juicy.
In a small bowl, whisk together olive oil, lemon zest, minced garlic, and smoked paprika to create a flavorful marinade.
Brush the marinade generously over both sides of each chicken breast, coating them evenly. Let them sit for a few minutes to absorb the flavors.
Heat a heavy-bottomed skillet over medium-high heat until it’s shimmering and hot, around 2 minutes. The pan should emit a gentle sizzle when you add the chicken.
Carefully place the chicken breasts into the hot skillet, laying them away from you to avoid splatters. Sear for about 4-5 minutes without moving, until the underside is golden brown and slightly charred.
Flip the chicken using tongs and cook for another 4-5 minutes on the other side, maintaining a steady sizzle and checking that the crust remains golden.
Insert a meat thermometer into the thickest part of one breast; once it reads 75°C (165°F), remove the chicken from the skillet and transfer to a cutting board.
Let the chicken rest for 5 minutes; this allows the juices to redistribute within the meat, keeping it moist and tender.
Slice the rested chicken into thick, juicy strips, revealing a tender, moist interior with a crisp, golden exterior.
If desired, sprinkle with fresh herbs like thyme or parsley for an aromatic finish.
Serve the chicken hot or cold, sliced over salads or alongside your favorite sides for a versatile and satisfying meal.
