Pat chicken breasts completely dry with paper towels. Pound to even thickness (about ¾ inch) using a meat mallet or rolling pin. Season both sides generously with salt, pepper, garlic powder, paprika, and thyme.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Gently place seasoned chicken breasts in the pan without overcrowding. Sear for 5-6 minutes without moving them, creating a golden crust.

Flip chicken carefully and cook another 5-7 minutes until internal temperature reaches 165°F. Remove chicken to a warm plate and cover loosely with foil to rest.

Reduce heat to medium and add butter to the same skillet, scraping up the brown bits. Add minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth and lemon juice, stirring constantly until sauce reduces to a silky coating.

Return chicken to the skillet, spooning the warm sauce over each piece. Let it rest for 2-3 minutes, allowing the flavors to meld together before serving.