Pound the chicken breasts between two sheets of plastic wrap or parchment paper until they are evenly about 1.5 cm thick. This helps them cook uniformly and makes searing easier.
Mix salt, pepper, and smoked paprika together, then generously season both sides of each chicken breast with this mixture for flavor and a flavorful crust.
Heat a cast iron skillet over medium-high heat until it feels hot and the oil shimmering—this ensures a good sear.
Place the chicken breasts in the hot skillet, laying them away from you to avoid splatters. Cook undisturbed for 5-6 minutes, until the underside is golden brown and releases easily from the pan.
Flip the chicken breasts using tongs, cooking the other side for another 5 minutes or until they reach an internal temperature of 75°C (165°F) when checked with a meat thermometer.
Remove the skillet from heat, then transfer the chicken to a cutting board and let it rest for 5 minutes. Resting helps the juices redistribute, keeping the meat moist.
Squeeze fresh lemon juice over the rested chicken for brightness, then sprinkle with chopped fresh herbs, and minced garlic if using, for a burst of fresh flavor and aroma.
Slice the chicken breasts against the grain, revealing a juicy, tender interior with a crisp, golden crust.
Serve immediately with your choice of sides—salad, rice, or roasted vegetables—to enjoy the full, satisfying flavor of this simple, perfectly cooked chicken.
