seasoning (such as salt, pepper, seasoning salt, onion powder or garlic powder)
Wash hands with soap and water.
Season the chicken. In a lightly oiled skillet over medium-high heat, sauté the chicken for one minute on each side until lightly browned.
Cover the skillet with a tight-fitting lid. Reduce the heat to low. Cook for 10 minutes. Do not lift the lid.
Turn off the heat. Let the chicken rest for 10 minutes. Do not remove the lid.
The chicken is safely cooked when the internal temperature is at least 165 degrees F. Check in the thickest part with a food thermometer. If not done, cover and return to low heat for 3 to 5 minutes and check for doneness.
Refrigerate leftovers within 2 hours or freeze for longer storage.
Do not rinse raw chicken; cooking will kill bacteria.
Wash hands and all surfaces and utensils after touching raw chicken.