Place the chicken breasts on a cutting board and carefully slice each in half horizontally to create thinner cutlets.
Pat the sliced chicken dry with paper towels; removing excess moisture helps achieve a better sear.
Heat your skillet over medium-high heat until it just begins to smoke, about 2-3 minutes.
Add oil to the hot pan and swirl to coat the surface lightly, shimmering in the heat.
Carefully place the chicken slices in the skillet, pressing down gently to ensure contact with the hot surface.
Cook for 3-4 minutes on one side until the edges are golden and crispy, and the underside develops a deep brown color.
Flip the chicken pieces using tongs or spatula and cook for another 3-4 minutes, until the other side is equally golden.
Insert a meat thermometer into the thickest part of a piece; once it reaches 74°C (165°F), remove the chicken from the pan.
Transfer the cooked chicken to a plate and let it rest for 5 minutes to allow juices to redistribute within the meat.
If desired, squeeze fresh lemon juice over the chicken to brighten the flavor before serving.
Slice the rested chicken into strips or serve whole, enjoying its juicy, crispy exterior and tender interior.
