These simple, easy pan seared chicken breasts are perfect for dinner any night of the week. Serve with mashed potatoes or rice and fresh green beans for an amazing dinner. These chicken breasts are also the ideal foundation for meal prep to reuse the chicken in tacos, enchiladas, or pot pie.
Pat chicken breasts dry with paper towels. Let chicken stand at room temperature for 10 minutes. Flatten chicken breasts, using the flat side of a meat tenderizer or a rolling pin, until they are 1" to 1.5" thick. Brush on 1 Tbsp of olive oil, and sprinkle with salt and pepper.
Heat a large stainless-steel skillet over medium-high heat. Add 1 Tbsp of olive oil to pan and swirl to coat. Place chicken in pan, rounded side down, and cook on medium-high for 4 minutes on each side. Turn heat down to low, add a lid to the skillet and let breasts cook for 5 minutes. Check internal temperature of chicken with a thermometer. Chicken is done when the internal temperature is 165º. Remove chicken from pan; let rest on a plate or platter covered with foil while preparing gravy.
While the chicken rests, make the gravy: Mix cold chicken broth and cornstarch, and stir until smooth. Add butter to skillet, once it's melted, add the broth and cornstarch mixture. Bring to a boil, and deglaze the pan by scraping to loosen browned bits. Reduce heat to medium-low; simmer 3 minutes or until thickened. Remove pan from heat. Spoon gravy over chicken breasts before serving.
Cooked chicken breasts can be kept in an airtight container in the fridge for up to 4 days, and in the freezer for up to 3 months.