Pat chicken breast dry; season both sides with salt, pepper, and optional spices
Heat a large skillet over medium-high heat
Add 1–2 teaspoons oil (or enough to lightly coat the pan)
Place chicken in the pan; cook 4–6 minutes without moving until golden
Flip chicken; cook 4–6 minutes more until cooked through
Check doneness: internal temperature 165°F / 74°C in the thickest part
If browning too fast, lower heat to medium and continue cooking
Optional: add 1–2 tablespoons butter and aromatics (garlic/herbs) for the last 1–2 minutes
Transfer chicken to a plate; rest 5 minutes before slicing