Place each chicken breast on a cutting board and slice horizontally into two thinner cutlets, creating more surface area and quicker cooking.
Pat the chicken dry thoroughly with paper towels to promote a good sear, then season both sides with salt, pepper, and smoked paprika for added flavor.
Heat a non-stick skillet over medium heat until it feels hot to the touch, around 160°C (320°F). Add your choice of olive oil or butter and let it melt and shimmer.
Carefully lay the seasoned chicken pieces in the hot skillet, listening for a gentle sizzle as they hit the pan. Spread them out evenly without crowding.
Cook the chicken for 3-4 minutes on one side until golden brown and easily releases from the pan, then flip using tongs to cook the other side for another 3-4 minutes.
Check the internal temperature with an instant-read thermometer; it should read 75°C (165°F). The juices should run clear when pierced.
Once cooked, remove the chicken from the skillet and transfer to a plate. Drizzle with lemon juice if using, to brighten the flavors.
Let the chicken rest for 5 minutes to allow juices to redistribute, keeping it moist and tender.
Slice the chicken against the grain into strips or serve whole, enjoying its juicy, golden appearance and savory aroma.
