Season the chicken

• Pat the chicken breasts dry.
• Season both sides with salt, all purpose seasoning, paprika and oregano.

Sear skin side down

• Place the chicken skin side down in a hot pan.
• Cook until the skin is crispy and golden brown.

Flip and sear the other side

• Flip the chicken and sear the second side.

Baste and add stock

• Baste the chicken with butter or the oil in the pan.
• Pour in the chicken stock.

Finish in the oven

• Transfer the pan to the oven and cook until the chicken is cooked through.