Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1.5 cm thick for even cooking.
Mix salt, pepper, and smoked paprika in a small bowl, then season all sides of the chicken generously with this spice blend.
Heat a skillet over medium-high heat until hot, then add olive oil, shimmering and just beginning to smoke.
Carefully place the chicken breasts in the hot pan, listening for a gentle sizzle. Cook for 4-5 minutes without moving, until the underside is golden brown.
Flip the chicken with tongs and cook the other side for another 4-5 minutes, until golden and cooked through. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
During the last minute of cooking, add the minced garlic, chopped herbs, and a squeeze of lemon juice to the pan. Let the aromas meld and the chicken absorb the bright flavors.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to keep the juices inside.
Squeeze a little more lemon juice over the rested chicken for an extra burst of citrus brightness and garnish with additional herbs if desired.
Slice the chicken crosswise into thick strips and serve immediately, accompanied by your favorite sides like salads or roasted vegetables.
