Preheat your oven to 400°F.

Heat a large cast-iron skillet or oven-safe pan over medium-high heat for about 5 minutes. While the pan heats, pat the chicken breasts dry with paper towels and season both sides generously with kosher salt.

Add the tallow to the hot skillet, swirling to coat the pan, and place the chicken breasts presentation-side down (smooth side facing up). Sear the chicken undisturbed for 6 to 8 minutes, or until a golden-brown crust forms.

Flip the chicken breasts and immediately transfer the pan to the preheated oven.

Bake for 18 to 20 minutes, or until the chicken is fully cooked and a meat thermometer reads 165°F when inserted into the thickest part.

Remove the chicken from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.

Slice and serve as desired or store for later use in meal prep.