Although you can grill this chicken on a grill or stove top, I actually prefer to bake it for the most part so it stays moister and tender when freezing, reheating, etc.

Preheat oven to 450 degrees Fahrenheit.

Grab a sheet of parchment paper and line as many baking sheets as you'll need depending on how many chicken breasts you are cooking. Keep in mind that juices will escape, so you want something with sides.

Trim the fat from the breasts.

Place side by side on top of parchment paper.

Brush on olive oil to both sides.

Sprinkle on salt, pepper, garlic powder (wait on paprika as it tends to take on a burnt quality in skillet).

Now, preheat a large family size skillet on the stove top.

You'll likely need to cook the breasts in batches, so start with your first batch.

Grill each side of each breast for about two minutes or until the outside is browned.

Transfer that first batch back to the parchment paper and start second batch of breasts to brown.

While the second batch is browning, sprinkle on just a bit of paprika to add color.

Cook breasts for 20 minutes in oven. Since you're cooking in batches, you may have them coming out at different times. You want an internal temperature of 165 degrees according to FoodSafety.gov.

You can also cut through the center of the thickest breast and make sure there is no pink. Chicken has a flaky texture when cooked through. It should not be smooth or shiny.

Allow to cool for about 30 minutes and then refrigerate, freeze or predice for salads and dishes.