The problem with chicken breasts is they're so lean they're easy to overcook. And if you undercook them you'll die from salmonella poisoning. About a year ago I found a stupid-simple method for cooking them thoroughly without drying them out EVERY TIME.

I usually cook in cast iron and it works well for this because it holds heat well. Sear the breasts on medium-high heat for 60-90 seconds per side, just to give them a bit of color and a touch of Maillard action. I set the heat to 7 of 10 on my electric range top, throw in a small knob of butter and a splash of olive oil (butter and olive oil together has a higher smoke point that either alone) and when the butter melts to boiling, in goes the chicken.

Put a lid on it, turn the heat down to low and go beat off for ten minutes. Then take the lid off just long enough to flip the breasts, turn the heat OFF and leave it another 10 minutes.

That's it. I've used this same method without modifying the time for thin chicken tenders as well as monster 12-ounce 1"-thick breasts, and it always is perfectly cooked, tender and juicy.