Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a crisp sear.
Use a sharp knife to score the thicker side of each chicken breast horizontally, creating a shallow cut that helps it cook evenly and stay tender.
Generously season both sides with salt, pepper, and smoked paprika, pressing the spices into the meat for even coverage.
Heat a cast-iron skillet over medium heat until it’s hot and slightly shimmering, about 3 minutes.
Add olive oil to the skillet, swirling to coat the bottom, and listen for a gentle shimmer as it heats.
Place the chicken breasts in the skillet, skin-side down if using skin-on, and cook for 6–7 minutes until the underside is golden brown and crispy.
Flip the chicken breasts using tongs, then cook for another 5–6 minutes, adjusting the heat if the exterior browns too quickly.
Insert a meat thermometer into the thickest part of a breast; once it reaches 75°C (165°F), remove the chicken from heat.
Transfer the cooked chicken to a plate, tent loosely with foil, and let rest for 5 minutes to allow the juices to redistribute.
Squeeze fresh lemon juice over the rested chicken, sprinkle with chopped herbs, and add minced garlic if using, to brighten and flavor the meat.
Slice the chicken against the grain, revealing a juicy, tender interior with a crispy exterior, ready to serve.
