Place one chicken breast between two sheets of plastic wrap. Use a meat tenderizer to pound out the chicken so that the thicker end resembles about the same thickness as the thinner end (approx. 1/4 inch thick).
Season chicken with whatever seasonings you like, or just use salt and pepper if you are cooking them to use for other recipes.
Cook on first side for 6 minutes until golden brown in color. Flip and cook on the second side for 2-3 minutes until juices run clear (see note).
Place cooked chicken on a plate and cover loosely with foil for about 5 minutes rest.
Serve immediately or chicken can be stored in the fridge for up to a week!
Notes
To check if the chicken breasts are done, you can pierce them lightly with a fork. If the juices run clear, you are good to go! You can also just press on the center. If the chicken feels firm, it's done!
When you add the chicken breasts to the pan, you can also throw in the tenderloins, too! They cook up super fast--just a couple of minutes on each side.