Combine the sweet paprika, salt, and black pepper in a small bowl. This spice blend will coat the chicken, so make sure it’s well mixed for even seasoning.
Lay out the four chicken cutlets onto a clean plate and sprinkle both sides of the chicken with the spice blend. Be generous with the seasoning to enhance the overall flavor.
Heat a large 12-inch, heavy-duty skillet over medium-high heat. Add the olive oil and wait until it shimmers—this indicates it's hot enough for cooking.
Once the oil is hot, place the seasoned chicken cutlets into the skillet. Allow them to cook undisturbed for about 5 to 6 minutes, letting them brown beautifully.
Flip the chicken over and cook on the second side for an additional 4 to 6 minutes or until cooked through. The internal temperature should reach 165°F, ensuring it's safe to eat.
Remove the pan-seared chicken from the skillet and place it onto a plate, lightly covered with aluminum foil. This step keeps the chicken warm while you prepare the sauce.
Turn the heat down to medium-low and add the minced garlic, chopped thyme, and finely chopped rosemary to the skillet. Stir the herbs into the olive oil and let them cook for 1 to 2 minutes, until fragrant.
Add the chicken broth to the skillet and let it bubble and simmer for about 5 minutes, allowing the liquid to reduce by half, intensifying the flavor.
Whisk in the unsalted butter until it melts and is fully incorporated into the sauce, then turn off the heat.
Return the pan-seared chicken to the skillet with the herb sauce, gently spooning the sauce over the chicken cutlets to coat them.
Remove the herb-coated chicken from the skillet and slice each cutlet into strips. Place them onto a serving plate. You can drizzle any remaining herb sauce over the sliced chicken for added flavor and moistness. Garnish with additional fresh thyme leaves if desired.
