Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or heavy pan to an even 3/4-inch thickness. Even thickness equals even cooking.

Pat the chicken completely dry with paper towels — wet chicken steams instead of sears.

In a small bowl, mix salt, pepper, garlic powder, and smoked paprika. Sprinkle generously over both sides of each breast and rub in. Let rest at room temperature for 15-20 minutes — this is a quick dry brine that draws moisture out and flavor in.

Heat a large stainless steel or cast iron skillet over medium-high heat for 3 minutes until very hot. Add olive oil and let it shimmer.

Carefully lay each chicken breast in the pan. Don't crowd. Sear undisturbed for 5-6 minutes — resist the urge to peek or move them. A deep golden crust needs uninterrupted contact.

Flip the breasts. Add the butter to the pan along with thyme sprigs and the cut lemon halves (cut-side down). Cook for another 4-5 minutes on the second side, basting with the melted butter using a spoon.

Check internal temperature — it should read 160°F (71°C) at the thickest part. Pull the pan off heat. Carryover cooking will bring it to the safe 165°F (74°C) during rest.

Transfer the chicken to a plate or cutting board. Let rest for 5 full minutes before slicing — this is non-negotiable for juicy chicken. Slice against the grain and serve.