Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Add the chopped kale to the skillet and pour in the chicken broth. Stir to combine and cook for 4-5 minutes until the kale is wilted and tender.
Stir in the lemon juice and adjust seasoning with additional salt if needed.
Return the chicken breasts to the skillet to warm through for 1-2 minutes.
Serve the chicken breasts on plates with the sautéed garlic kale alongside.