Cover rimmed baking sheet with foil or parchment paper: for easier clean up.
Place flat roasting rack or cookie cooling rack on prepared baking sheet.
Take breast out of package and dry on paper towels. Season both sides with salt and pepper.
Add 1 tbsp. canola oil to a hot frying pan.
Place chicken breast skin down in frying pan and cook until breast skin is golden brown (about 5 minutes). Flip and cook on other side.
Place chicken breast on rack and insert probe from meat thermometer into the thickest part. Set thermometer at 155 degrees. When doing multiple breasts put probe into smallest breast and remove it first. Then place probe in bigger breast.
Place in oven and bake until thermometer reaches temperature of 155 degrees and beeps. I buy my thermometer with a probe from Walmart for $20.00. Lasts for years.
Take chicken out of the oven and cover with a clean tea towel. Leave probe in chicken. In about 15 minutes the chicken will reach food safe temperature of 165 degrees and ready to be carved.