I used to do this for a salad recipe last year. Season chicken breasts with salt and pepper. Sear on both sides in a skillet with a little butter to brown. Throw on a half-size sheet pan and roast in a 350 degree F convection oven for 15 minutes. Check temp. with a probe to ensure that it's at least 160 degrees F. coming out of the oven (carry-over cooking will take it up to 165).
For home, I use my 12" cast iron skillet, brown on the presentation side (old habit), flip, then place the skillet itself into the oven for 10 minutes, and check the temp. with my probe thermometer.
Now, I was using chicken breasts at work that weigh about 2 lbs (the whole breast, not halves like you get at a store), so I had a longer cooking time.