Pat the chicken breasts dry thoroughly with paper towels to ensure crisp skin.
Mix together the salt, pepper, and smoked paprika in a small bowl, then generously season both sides of each chicken breast with the mixture.
Heat the cast-iron skillet over medium-high heat until it’s hot and slightly shimmering, about 2-3 minutes.
Add a splash of olive oil to the skillet, swirling to coat the bottom evenly.
Place the chicken breasts skin-side down in the skillet, pressing lightly with tongs to ensure contact, and listen for a sizzle.
Cook the chicken for 8-10 minutes until the skin is golden brown and crispy, adjusting the heat if necessary to prevent burning.
Flip the chicken breasts carefully using tongs, then reduce the heat to medium and cook for another 8 minutes.
Use a meat thermometer to check that the internal temperature reaches 75°C (165°F); the juices should run clear when pierced.
Remove the chicken from the skillet and let it rest on a plate for 5 minutes, tented loosely with foil if desired.
Squeeze fresh lemon over the rested chicken and sprinkle with chopped herbs for added brightness and flavor.
Slice the chicken if desired, then serve immediately with pan juices drizzled over the top for extra flavor.
