Place chicken breasts in between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a rolling pin or the flat side of a meat mallet; or slice chicken breasts in half (like a hamburger bun or English muffin).
Dry off chicken breasts with paper towel to absorb moisture.
Lightly rub canola oil on the chicken breasts. Next rub on salt, pepper, garlic powder and Italian seasoning mixture.
Heat a cast iron skillet on high and once the skillet is hot, pour a small amount of canola oil in the pan.
Place the chicken breasts in the hot skillet on high and do not flip the breasts for at least 2 minutes. Flip and cook on the other side for 2 minutes.
Leave the chicken breasts in the cast iron skillet and place in the oven for 5 minutes.
Remove chicken breasts and place on a serving platter. Tent platter with foil allowing the chicken breasts to rest for 10 minutes prior to serving
