Use boneless, skinless breasts of even thickness. If over 1 inch thick, butterfly or pound to uniform thickness for faster, even cooking. Pat completely dry with paper towels — moisture kills a good sear. Season both sides generously with salt and pepper or your spice blend. Coat lightly with a high-heat oil (avocado or vegetable). Keep an instant-read thermometer handy; target is 165°F.

Heat a heavy skillet (cast iron or stainless) over medium-high. Add 1–2 tbsp high-heat oil and wait until it shimmers. Lay breasts away from you into the pan. Do not move them. Cook undisturbed 5–8 min on the first side until a deep golden-brown crust forms — if it resists lifting, it's not ready. Flip once and cook another 5–8 min. Drop heat to medium if the outside is browning too fast. Optional: add 1 tbsp butter in the last 2–3 min and baste. Total time: 10–16 min depending on thickness. Pull at 165°F internal temp.

Once chicken hits 165°F at the thickest point, move it to a cutting board immediately. Rest at least 5 minutes before slicing — this keeps juices in the meat, not on the board. Slice against the grain. Serve over salads, grain bowls, or with roasted vegetables. Don't press down on the chicken while it cooks and aim for one flip only — both steps protect the crust and moisture.