Start by marinating the chicken breasts in lemon juice, salt, and pepper. Let them sit for at least 30 minutes, allowing the flavors to penetrate and tenderize the meat.
After marinating, thoroughly pat the chicken dry with paper towels. Removing excess moisture ensures a crisp, golden crust during searing.
Heat a cast-iron skillet over medium-high heat until shimmering and hot, about 3 minutes. You should see a slight shimmer on the surface of the pan.
Add olive oil to the skillet, swirling to coat the bottom evenly. Let the oil heat until it shimmers and just begins to smoke lightly.
Carefully place the chicken breasts in the pan, skin-side down if skin-on, and press down gently to ensure full contact. Sear without moving for about 5-7 minutes until the underside develops a deep golden brown crust.
Flip the chicken breasts using tongs and cook for another 5-7 minutes, adjusting the heat if the outside browns too quickly. The goal is a deep, even golden crust.
Check the internal temperature with an instant-read thermometer; it should read 74°C (165°F). If needed, lower the heat and cook a few more minutes until fully done.
Remove the chicken from the skillet and transfer to a plate. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute, ensuring each bite is juicy.
Slice the chicken breasts against the grain, revealing a juicy, tender interior with a crispy, golden crust.
Serve immediately, spooning any pan juices over the slices for extra flavor.
