Pat the chicken breasts dry with paper towels to remove excess moisture.

Place a chicken breast on a cutting board and hold steady with your non-knife hand.

Using a sharp chef's knife, slice horizontally through the thickest part of the breast, stopping about three-quarters of the way to create a butterfly.

Open the breast like a book so it lies flat and repeat with remaining breasts.

Season both sides of all split breasts evenly with kosher salt, black pepper, garlic powder, and paprika.

Heat a large skillet over medium-high heat and add the olive oil, heating until it shimmers, about 1 minute.

Add the split chicken breasts in a single layer and cook undisturbed for 5 to 6 minutes until golden brown.

Flip the breasts and cook for another 5 to 6 minutes until the internal temperature reaches 165°F (74°C).

Transfer the chicken to a plate and let it rest for 2 to 3 minutes before slicing or serving.