Prepare and Season the Chicken

Pat the chicken breasts completely dry with paper towels. If your chicken breasts are particularly thick, slice them in half horizontally to create cutlets, or pound them to an even thickness. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, cumin, salt, pepper, and chili powder (if using). Rub the spice blend evenly over both sides of the chicken breasts until well-coated.

Sear to Perfection

Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, add the chicken breasts. Cook undisturbed for 6–7 minutes per side, until a beautiful golden-brown crust forms and the chicken is cooked through (internal temperature should read 165°F / 74°C on a meat thermometer). Remove the chicken from the skillet, transfer to a plate, and cover loosely with foil to keep warm.

Create the Pan Sauce

Reduce the skillet heat to medium. Add the butter and let it melt, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. Add the minced garlic and sauté for 30–60 seconds, stirring constantly, just until fragrant.

Simmer and Thicken

Pour in the chicken broth, lemon juice, and the remaining 1 teaspoon of smoked paprika. Stir well and let the sauce simmer for 2–3 minutes until it reduces and thickens slightly. Taste the sauce carefully and add a pinch of salt and pepper if needed.

Serve and Enjoy

Return the chicken to the pan and turn it to coat in the warm sauce, or simply slice the chicken and generously drizzle the pan sauce over the top. Serve immediately with your favorite sides!