Place each chicken breast between two sheets of plastic wrap or parchment paper and gently pound with a meat tenderizer or rolling pin until about 1.5 cm thick for even cooking.
Heat a heavy skillet over medium heat until it feels hot but not smoking, about 160°C (320°F).
Season both sides of the chicken generously with salt, pepper, and smoked paprika to enhance flavor and create a smoky crust.
Add a splash of olive oil to the hot skillet, swirling to coat the bottom evenly. Once shimmering, carefully lay the chicken breasts in the pan, listening for a gentle sizzle.
Cook the chicken undisturbed for about 3 minutes, allowing the underside to develop a crispy, golden crust.
Flip the chicken using tongs and cook for another 6-7 minutes, flipping once, until the other side is golden brown and the internal temperature reaches 75°C (165°F).
Remove the cooked chicken from the skillet and transfer to a plate. Cover loosely with foil and let rest for 5 minutes to allow juices to redistribute.
Meanwhile, deglaze the skillet by pouring in lemon juice and white wine, scraping up browned bits to create a bright, flavorful glaze. Let it simmer for 1-2 minutes until slightly reduced.
Slice the rested chicken breasts and arrange them on a serving plate. Spoon the citrus glaze over the top, and garnish with chopped herbs for a fresh pop of color and flavor.
Serve immediately with your favorite sides and enjoy the juicy, crispy, and zesty chicken.
