Pat the chicken dry and season with salt and pepper. Heat the oil over medium-high heat in a large skillet. Carefully add the chicken to the hot pan and cook for 5 to 7 minutes. Flip the chicken and cook until it reaches 165°F, 5 to 7 minutes more. Slice and serve.

1)Pat chicken dry and season with salt and pepper. 2)Heat oil in large non-stick skillet over medium heat until shimmering. 3)Cook chicken until golden brown and cooked through, about 6 minutes per side. 4)Transfer to a plate and refrigerate until chilled, about 30 minutes, then cut into 1/2 inch dice.

Bear in mind, though, that it'll generally take about 50 percent longer than the usual cooking time for thawed chicken. So, for instance, if you're preparing chicken breasts and your recipe calls for 40 minutes of cooking time in the oven or on the stove top, you'll need about an hour if you're using frozen chicken.