Use a sharp knife to carefully slice each chicken breast in half horizontally, creating thinner cutlets that will cook quickly and evenly. Place the chicken on a cutting board and gently flatten if needed to ensure even thickness.
Pat the chicken pieces dry with paper towels to remove excess moisture, which helps achieve a good sear. In a small bowl, mix salt, pepper, smoked paprika, and garlic powder, then sprinkle generously over both sides of each piece.
Heat a heavy skillet over medium-high heat until shimmering and hot. Pour in olive oil, swirling to coat the surface evenly. Listen for a slight sizzle as the oil heats up.
Carefully place the seasoned chicken in the hot skillet. You should hear a satisfying sizzle. Cook for about 3-4 minutes on one side until golden brown and crusty.
Flip the chicken with tongs and cook for another 3-4 minutes on the other side, maintaining a steady sizzle and checking for an even golden crust.
Insert a meat thermometer into the thickest part of one piece. Once it reads 75°C (165°F), remove the chicken from the skillet. If needed, cook a bit longer to reach proper temperature.
Transfer the cooked chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
Squeeze fresh lemon juice over the rested chicken for a bright finish, if desired. Slice against the grain, revealing juicy, tender meat with a crisp exterior.
Serve the chicken slices with your favorite sides—salads, vegetables, or grains—and enjoy a quick, flavorful meal.
