Step 1

Preheat the oven to 375° convection (400° for a regular oven). Put an oven-safe pan on a stovetop over medium-high heat with a teaspoon of oil. I use a 10 inch cast iron skillet. Trim and pat dry the chicken

Step 2

Sprinkle lightly with salt and pepper or seasoning of your choice.

Step 3

When the oil is hot and shimmering, carefully lay the chicken breasts in the hot pan. Brown both sides for 3-4 minutes each.

Step 4

Get them to almost the color you want when eating. So you have seared, flipped, seared, flipped, and then to the oven.

Step 5

Bake for 15-20 minutes until an internal temperature of 165°. The thinner breast will be 15 minutes and the thicker bigger ones for about 20 minutes.

Step 6

Let rest for 5 minutes before serving. Done in less than 30 minutes, and you spent most of the time setting and unwinding. Not bad, not bad at all.