This is more a method then a recipe, but I’m trying to document this stuff.
You take chicken breasts, split them, marinate them if you have time or remember ahead of time, but I never do. Season with your favorite chicken rub or pre-mixed seasoning. While you are cutting and seasoning the meat, have a pan with a thin even level of oil in it heating up to a mid-high temp and preheat the oven to 350 and set aside a deep an with enough foil to line the bottom and cover the top. Toss the split breasts into the hot oil. Well don’t toss them, that’s a good way to start a fire or burn yourself. Set them in the oil and sear them well on both sides. Cooked enough to look delicous on the outside, although you’ll know the inside is still rather pink. Then toss them into the pan. I do this all pretty quick since I can only fit a couple split breasts in the pan at a time and I have took cook a good deal of them. When they are all partially cooked and set aside in your deep oven pan, cover with foil and place in the oven for about 30-40 minutes. Check the temp with a digital thermometer to make sure it’s over 160 or just cut one open to ensure it’s cooked throughout. This is the only way I know how to cook pan seared chicken and still have it all done at the same time.