Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Heat a large skillet or sauté pan over medium-high heat. When hot, add the olive oil and swirl to coat the bottom of the pan. Lower the heat to medium and add the chicken breasts. Cook for 1 minute, then flip the breasts over. Reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 10 minutes. DO NOT LIFT THE LID.

After 10 minutes, turn off the heat and let the chicken sit, covered, for an additional 10 minutes. Again, DO NOT LIFT THE LID. Resist the urge.

After the full 20 minutes, remove the lid. Boom, done. (Your chicken will be cooked, but if you’re still nervous, you can check it with an instant-read thermometer to make sure it has an internal temperature of at least 165°F.)