Preheat oven to 425°F (220°C)
Pat chicken breasts dry with paper towels
Season with salt, black pepper, and any desired spices (garlic powder, paprika, Italian seasoning)
Optional: Lightly coat with olive oil or melted butter
Place chicken on a baking sheet (lined with parchment if desired)
Bake 18–25 minutes, depending on thickness, until internal temperature reaches 165°F (74°C)
Rest chicken 5 minutes before slicing or serving
Optional: For extra browning, broil 1–3 minutes at the end if needed
Alternative stovetop method: Heat a skillet over medium-high heat with oil
Sear chicken 4–6 minutes per side until browned
Reduce heat to medium-low, cover, and cook 6–10 minutes until internal temperature reaches 165°F (74°C)
Rest 5 minutes before slicing
Alternative poaching method: Simmer water or broth gently (not a hard boil)
Add seasoned chicken and simmer 12–20 minutes until internal temperature reaches 165°F (74°C)
Rest 5 minutes before slicing
Alternative quick method (air fryer): Preheat to 400°F (200°C)
Cook 12–18 minutes until internal temperature reaches 165°F (74°C)
Rest 5 minutes before slicing