Heat a skillet over medium heat with a drizzle of oil. You want it hot enough to sizzle, not smoke alarm territory.

Season the frozen chicken with salt, pepper, garlic powder, paprika, and oregano. The spices will cling as the ice melts—magic, or so we pretend.

Place the chicken in the skillet. Cook on one side for 6–8 minutes until it releases easily and starts to brown.

Flip the chicken, add the broth or water, and cover. Let it simmer for 10–12 minutes, or until the inside hits 165°F (74°C). If you don’t have a thermometer, cut into the center to check for no pink.

Remove the lid, raise the heat for a minute to reduce the sauce slightly, then rest the chicken for a couple of minutes. Sauce will cling, not pool.