Preheat the oven to 450°F. Pat chicken breasts dry with a paper towelCombine 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, and 1/4 teaspoon garlic powder. Mix well. Gently lift skin from the chicken breasts and sprinkle half the season mixture onto each breast under the skin. This will get the seasoning directly on the chicken meat. Put the skin back in place.Heat a 10" oven safe cast iron skillet over mid-high heat and melt 1 tablespoon ghee. Place the chicken breasts in the skillet with the skin side down and sear 3-4 minutes (see note 1). When chicken breasts are seared nicely, use tongs to flip them over (see note 2).Place skillet in the preheated oven and cook for 25-30 minutes or until internal temperature reaches 150°F. Use an instant read thermometer to check the temperature in the thickest part of the chicken without touching bone.When the chicken breasts are cooked through, remove the skillet from the oven and allow the chicken to rest for 10 minutes (see note 3)..