Pat the chicken breasts dry and season them generously with salt, pepper, and half of the smoked paprika. Set aside.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil until shimmering and just starting to smoke.
Place the chicken breasts in the skillet and sear for about 3-4 minutes on each side, until golden brown and cooked through. Remove and set aside to rest.
Add the remaining oil to the skillet and toss in the minced garlic. Sauté for about 30 seconds until fragrant, with a slight sizzle.
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes until they start to soften but remain crisp, and you see some charred spots for extra flavor.
Sprinkle the remaining smoked paprika over the peppers and stir to coat evenly, releasing a smoky aroma.
Pour in the broth or wine, scraping up any browned bits from the bottom of the pan, then cover and simmer for 5 minutes to meld flavors and keep everything moist.
Slice the rested chicken breasts and add them back to the skillet, nestling into the peppers and sauce. Cook uncovered for another 2-3 minutes until heated through.
Finish by squeezing fresh lemon juice over the dish, sprinkling with chopped herbs, and zesting a little lemon peel for brightness.
Serve hot, garnished with extra herbs and lemon wedges if desired. Enjoy the tender, smoky, and vibrant flavors!
