Place the chicken breasts in a shallow dish and pour over the lemon juice, minced garlic, smoked paprika, and a drizzle of olive oil. Season with salt and pepper, then toss to coat evenly. Let marinate for at least 30 minutes to infuse flavor and tenderize.
Heat the cast-iron skillet over medium-high heat until it shimmers and you can hear a gentle sizzle. Add a splash of olive oil and swirl to coat the pan evenly.
Remove the chicken from the marinade, letting excess drip off, and carefully place it into the hot skillet. Sear for about 4-5 minutes without moving, until the surface develops a deep golden crust and releases easily from the pan.
Flip the chicken using tongs and cook for another 4-5 minutes, maintaining a steady sizzle. The crust should be crispy and deep golden, with the chicken feeling firm yet slightly springy when pressed.
Insert a meat thermometer into the thickest part of a breast to check for 75°C (165°F). Once reached, remove the chicken from the skillet and transfer to a plate.
Tent the chicken loosely with aluminum foil and let it rest for 5 minutes. This step allows the juices to redistribute, keeping the meat moist and flavorful.
Slice the chicken against the grain into thick strips or rounds, and arrange on a plate. Drizzle with any pan juices and garnish with fresh herbs if desired for a bright, aromatic finish.
