Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness, about 1/2 inch. This helps them cook quickly and evenly.

Pat the cutlets dry with a paper towel. In a small bowl, mix together Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle the mix over both sides of the chicken, pressing lightly to help it adhere.

Heat a large skillet over medium heat and add the olive oil. Once the oil shimmers, lay in the seasoned chicken. Let it cook undisturbed for about 3-4 minutes, until the bottom is nicely browned and develops a crust.

Flip the cutlets and cook for another 3-4 minutes, until the second side is browned and the chicken is cooked through (internal temperature should reach 165°F / 74°C). If the pan seems dry, add a small pat of butter in the last minute for extra richness.

If you like a touch of brightness, squeeze a little lemon over the finished cutlets and sprinkle with chopped green onions or parsley.

Rest the cutlets for a minute or two before serving. This helps the juices redistribute and keeps the chicken juicy.