1. Oven On

Preheat your oven to 400 degrees F. You'll start the chicken on the stovetop, but finish it in the oven so your chicken doesn't overcook on the outside. Use an oven-safe skillet that will fit at least two large chicken breasts -- that's about one pound.

2. Seasoning

Think of chicken as a blank canvas that can take serious dressing up. I use this standard spice combo instead of adding lots of fat when I'm cooking chicken, so it stays lean yet savory. You can always opt for your favorite ground spices.

1/4 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon ground celery seed

1/8 teaspoon freshly ground black pepper

3. Searing

As food scientist Harold McGee will tell you, searing, contrary to popular culinary myth, does not seal the juices in. It does, however, provide a tasty crust, due to the Maillard reaction of amino acids and sugars.

Sprinkle two chicken breasts evenly with your spice mixture. Heat a skillet over high heat for about 30 seconds or so, then add two teaspoons of canola oil. Carefully add the chicken and cook four to five minutes, turning once until both sides are nicely browned. Slide the chicken into the oven and cook an additional seven to eight minutes. Most professional cooks can simply squeeze a piece of chicken to tell if it's cooked thoroughly and no longer pink or translucent. You can always make a small incision if you're not sure, making sure not to let out too much juice.

4. Give it a Rest

Three to four minutes resting on a cutting board ensures that the juices will redistribute into the meat fiber so that all the juices won't run out when it's cut. After the chicken has rested, I like to slice it against the grain with a serrated knife and add it to salads, pasta dishes, sandwiches and salads.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.