Pat the chicken breasts dry with paper towels to remove excess moisture. This helps achieve a crispy crust.
Lay the chicken breasts on a cutting board and gently flatten them to about 1-2 cm thick for even cooking.
In a small bowl, mix salt, black pepper, smoked paprika, and garlic powder. Rub this spice mixture generously all over the chicken breasts.
Heat a cast iron skillet over medium-high heat until it’s hot and shimmering, about 200°C (390°F).
Add a splash of olive oil to the pan, swirling it to coat the surface. You should hear a gentle sizzle as the oil heats up.
Carefully place the chicken breasts in the skillet, presenting a sizzling sound. Let cook undisturbed for 5-6 minutes, until the underside is golden brown and crispy.
Use tongs to flip the chicken breasts and cook for another 5 minutes, checking that the internal temperature reaches 75°C (165°F).
Insert a meat thermometer into the thickest part of the chicken to confirm doneness. The juices should run clear when sliced.
Remove the chicken from the skillet and let it rest on a plate for 5 minutes. Resting helps retain the juices and keeps the meat moist.
Squeeze fresh lemon juice over the rested chicken for a bright, zesty finish. Garnish with optional herbs if desired.
Slice the chicken and serve immediately, enjoying the crispy exterior and juicy interior.
