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.

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.

Transfer to a plate and let rest for 2 minutes before serving. Serve with your favorite dipping sauce — honey mustard, ranch, or Grill all work great.