Use a sharp knife to slice each chicken breast horizontally into two thin cutlets, about 1.5 cm thick. This helps them cook evenly and stay juicy.
Pat the chicken slices dry with paper towels, then season both sides generously with salt, pepper, and smoked paprika for a smoky flavor.
Heat a large skillet over medium-high heat, add a splash of olive oil, and wait until it shimmers and begins to lightly smoke.
Place the chicken cutlets in the hot skillet without crowding, pressing them down gently to ensure contact with the surface. Cook for about 3-4 minutes until the edges turn golden brown.
Use tongs to flip each piece carefully, then cook for another 3-4 minutes until both sides are deep golden and the chicken is cooked through, reaching an internal temperature of 75°C (165°F).
Transfer the cooked chicken to a plate, cover loosely with foil, and let rest for 5 minutes to retain juices.
In the same skillet, add chicken broth and scrape up any browned bits from the bottom to create a quick pan sauce. Bring it to a simmer and reduce slightly, about 2 minutes.
Squeeze fresh lemon juice over the sauce and sprinkle with chopped thyme and parsley for a bright, fragrant finish.
Slice the rested chicken breasts crosswise into strips, arrange on plates, and spoon the pan sauce over the top. The exterior should be golden and fragrant, with a juicy interior.
Serve immediately with your favorite sides, enjoying the tender, herb-infused chicken with a zesty lemon punch.
