Place the chicken breasts on a cutting board and slice each horizontally to create thinner cutlets, about 1.5 cm thick. This helps them cook evenly and stay juicy.
Pat the sliced chicken dry with paper towels to remove excess moisture, which helps achieve a crisp sear.
Sprinkle salt, pepper, and paprika evenly over all sides of the chicken slices, pressing lightly to ensure seasoning sticks.
Heat a heavy skillet over medium-high heat until shimmering, then add the oil and swirl to coat the bottom of the pan.
Carefully place the seasoned chicken slices into the hot pan, hearing a satisfying sizzle. Let them cook undisturbed for 3–4 minutes until the underside turns a deep golden brown.
Flip the chicken slices and cook for another 3–4 minutes on the other side, until they develop a similarly golden crust and are cooked through with no pink remaining.
Use a meat thermometer to check that the internal temperature reaches 75°C (165°F). Once done, remove the chicken from the pan and let it rest for 5 minutes to retain juices.
Squeeze fresh lemon juice or sprinkle lemon zest over the rested chicken for brightness, if desired.
Slice the chicken if desired, revealing a tender, juicy interior with a crisp, golden exterior.
Serve the chicken hot, accompanied by your favorite sides. Enjoy the flavorful, moist, and beautifully seared pieces.
