Flatten the Chicken - Place one of the chicken pieces between two plastic sheets or in a large plastic bag, and do not seal. Flatten to an even thickness, about ½-inch thick. Repeat with the remaining pieces. Alternatively, cut larger pieces in half horizontally.

Dry the Chicken - Use paper towels to pat dry both sides of the chicken to remove excess surface moisture.

Season the Chicken - In a small bowl, combine kosher salt, black pepper, paprika (if using), garlic powder, onion powder, and Italian seasoning (if using). Evenly sprinkle both sides of the chicken with the seasoning mix, about ¼ to ½ teaspoon per side.

Pan-Sear the Chicken - Heat a large skillet over medium heat, add the olive oil. Once hot, add the chicken presentation side down. Cook until golden brown, about 5 to 7 minutes.

Baste with Butter - Flip the chicken over and add the butter. Swirl the pan to melt and distribute. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.

To Serve - Rest the chicken on a clean plate for 5 minutes. Serve whole, or slice into strips or dice into cubes.