Pat dry the chicken breast with a towel or paper towel (this helps them sear not steam) and season generously with salt and pepper on both sides.
Add the ghee in a medium to large sized pan over medium-high heat. I like adding the ghee in a cold or warm pan instead of adding it when the pan is hot.
Once the ghee is melted and shimmering, place the chicken breasts in the skillet. Sear the first side without turning them until a deep golden crust forms and the breast releases easily from the pan. This typically takes about 5-7 minutes for me but every pan is different.
Flip the chicken and continue cooking it until it is cooked through, for another 5-7 minutes. Chicken is done when it reaches 165°F in the thickest part.If the chicken breasts are thick, lower the heat slightly after flipping so the outside doesn't over-brown while the insides are still not cooked through.
Transfer the chicken to a plate and let it rest for about 5 minutes before slicing. This way the chicken stays juicy and tender.
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Notes
Let chicken sit at room temperature before cooking. This might surprise you, but if you let the chicken reach the room temperature by letting it sit on the counter for about 15-30 minutes when you take it out of the refrigerator results in a more even cooking.
Always pat the chicken dry before adding spices and cooking because moisture prevents proper searing. The chicken will steam instead of sear if moisture is left on its surface.
If time allows, let the chicken marinate for about 10 minutes. I find that this enhances its flavor. Sometimes I even add a squeeze of lemon to the chicken, this way it becomes even more juicier.
Don't overcrowd the pan as if it is too full, the chicken will create moisture and again steam instead of sear.
Don't turn the chicken over too soon. When properly seared, the chicken will naturally release from the pan and get a deep golden crust.
Start with evenly thick chicken breast. If one is thicker than another, I typically lightly pound the chicken breast with a meat mallet. This helps it cook evenly and prevents the thinner pieces from drying out.
Use moderate heat, not high heat as medium heat works best for pan seared chicken breast. Heat too high can brown the outside quickly while the inside hasn't finished cooking yet.
