Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring a good sear.
Use a sharp knife to butterfly each chicken breast, creating a pocket that helps with even cooking and flavor absorption.
Sprinkle salt, pepper, smoked paprika, lemon zest, and garlic powder evenly over both sides of each chicken breast, massaging the spices in gently.
Heat a heavy skillet or cast-iron pan over medium-high heat until hot, and add the oil, which should shimmer and lightly smoke.
Place the chicken breasts in the pan, skin-side down if skin-on, and let them sear without moving for about 4-5 minutes until the underside is golden brown and crispy.
Flip the chicken breasts using tongs, then cook for another 4-6 minutes, checking that the internal temperature reaches 75°C (165°F) for perfect doneness.
Remove the chicken from the pan and transfer to a plate, then let it rest for 5 minutes to allow juices to redistribute throughout the meat.
Slice into the chicken to check that the juices run clear and the meat is firm yet tender, with a beautiful golden crust.
