Cover the breasts with plastic wrap and pound the thick part gently with a meat pounder, rolling pin, or a heavy skillet until the chicken is an even ⅔-inch thickness.

Pat each chicken breast dry with paper towels and sprinkle each breast with kosher salt, freshly cracked black pepper and equal amounts of Gaby’s Go To Seasoning.

Pour the oil in a 12-inch skillet (preferably cast-iron) and heat over medium high heat. Add the chicken and cook until the side facing down begins to turn golden brown and the meat begins to turn opaque along the edges, 5 to 7 minutes. If you try to turn the chicken and it feels stuck, it isn't golden and crispy or ready to flip.

Flip the chicken and continue to cook the chicken over medium heat until the skin is well browned and crisp, 5 to 7 minutes. Transfer a sautéed chicken breast to each plate and let rest a few minutes prior to slicing and serving.