Pat the chicken breasts dry with paper towels to remove excess moisture, which helps achieve a better sear.
Mix together salt, pepper, and smoked paprika in a small bowl, then generously season both sides of each chicken breast with this blend.
Heat a heavy skillet over medium-high heat until shimmering and hot, about 2 minutes, filling the kitchen with a toasty aroma.
Add olive oil to the hot skillet, swirling to coat the surface evenly.
Lay the chicken breasts away from you carefully into the pan, listening for a gentle sizzle as they make contact with the hot oil.
Cook without moving for 5-6 minutes, until the underside is a deep golden brown and releases easily from the pan.
Flip the chicken breasts using tongs and reduce the heat slightly to prevent burning, then cook for another 5-7 minutes.
Insert an instant-read thermometer into the thickest part of the chicken; when it reaches 74°C (165°F), remove the chicken from the pan.
Transfer the chicken to a cutting board and let it rest for 5 minutes; this allows the juices to redistribute for maximum juiciness.
Squeeze fresh lemon juice over the rested chicken, sprinkle with chopped herbs, and, if using, sauté minced garlic briefly in the pan for aromatic depth.
Slice the chicken against the grain, arrange on plates, and serve immediately for a tender, flavorful bite with a crisp crust and fresh herbal brightness.
