Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring a better sear.
Generously season both sides with salt, black pepper, and smoked paprika, pressing the spices into the meat.
Heat a cast-iron skillet over medium-high heat and add olive oil, allowing it to shimmer and heat evenly.
Carefully place the chicken breasts into the hot skillet, skin-side down if skin-on, and let cook undisturbed for 5-6 minutes until the edges turn golden and crispy, and a crust forms.
Flip the chicken breasts using tongs, cook for another 8-10 minutes over medium heat, until the internal temperature reaches 75°C (165°F), and the meat is opaque and juices run clear.
Remove the chicken from the skillet and transfer to a plate. Let rest for 5 minutes; this allows the juices to redistribute, keeping the meat moist.
While the chicken rests, squeeze fresh lemon juice over it and sprinkle with chopped herbs for bright, fresh flavor.
Slice the chicken against the grain if desired, then serve immediately, enjoying the crispy crust and juicy interior with a zesty finish.