Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring a good sear.
In a small bowl, whisk together lemon juice, crushed garlic, and soy sauce to create a bright marinade.
Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, making sure they’re well coated. Let them marinate for at least 30 minutes to tenderize and flavor the meat.
Heat a heavy skillet over medium-high heat until it feels hot, around 200°C (390°F), and add a tablespoon of neutral oil.
Carefully place the marinated chicken breasts into the hot skillet, smooth side down, and hear a satisfying sizzle. Sear for about 4-5 minutes until the crust is golden brown and releases easily from the pan.
Flip the chicken breasts using tongs and reduce the heat to medium. Continue cooking for another 6-8 minutes, until the internal temperature hits 75°C (165°F) and the juices run clear.
Use a meat thermometer to check the internal temperature, ensuring the chicken is perfectly cooked without overdoing it.
Remove the chicken from the skillet and tent loosely with foil. Let it rest for 5 minutes to allow the juices to redistribute, keeping the meat moist.
Slice the chicken against the grain with a sharp knife for tender, even pieces.
Serve immediately, showcasing the juicy interior and crisp crust, with your favorite sides.
