Pat chicken dry with paper towels
Season with salt, pepper, and any desired spices or marinade
Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat
For oven-baked chicken: place on a baking sheet or in a baking dish
Bake until cooked through, about 20–30 minutes for boneless breasts, 30–45 minutes for bone-in pieces
For skillet-cooked chicken: sear 4–6 minutes per side, then reduce heat and cook until done
Check doneness with a thermometer: 165°F (74°C) in the thickest part
Rest chicken 5–10 minutes before slicing or serving
Discard any marinade that touched raw chicken unless boiled first
Store leftovers in an airtight container and refrigerate up to 3–4 days or freeze up to 3 months