Place a sharp knife on a sturdy cutting board and carefully slice each chicken breast horizontally to create thinner pieces that will cook quickly and evenly.
Pat the chicken slices dry with paper towels to remove excess moisture, which helps achieve a good sear.
Sprinkle salt, freshly ground pepper, smoked paprika, and herbs evenly over both sides of the chicken slices, pressing lightly to adhere.
Heat a heavy skillet over medium-high heat until it’s hot and shimmering, about 200°C (390°F). Add the oil and swirl to coat the surface.
Carefully lay the seasoned chicken slices flat in the hot skillet, hearing a satisfying sizzle. Let them cook undisturbed for 3-4 minutes until golden brown on the bottom.
Flip the chicken using tongs and cook the other side for another 3-4 minutes, until the chicken is golden and cooked through. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
Remove the skillet from heat and let the chicken rest for 5 minutes, tented loosely with foil, to retain juices and improve tenderness.
Slice the rested chicken against the grain into strips or pieces for serving, revealing a juicy, tender interior with a beautifully browned exterior.
Finish with a sprinkle of lemon zest or a squeeze of lemon juice over the sliced chicken to add a bright, fresh flavor.
Serve the chicken warm, complemented by your favorite sides or salads for a quick, satisfying meal.
