I'll admit to a certain amount of culinary fatigue. A couple years ago, I was excited to cook dinner every day. Now I'm excited to cook dinner once a week if I am lucky. I am not sure where the culinary mojo went, but I have learned to embrace the simple. Just because it is an easy meal doesn't mean it has to suck...
Roast chicken breast is one of those things I have perfected. No recipe, its easy to change up the flavours depending on your mood. I preheat the oven to 375F. Then I season my chicken breast well, adding my desired flavour profile. Tonight it was rosemary and garlic. A good sear for colour on the presentation side, I flip it over and slip it into the oven. I have found that they generally take 20 minutes. Of course, it all depends on the size of the breast and which way the wind is blowing from that day, so if you can't tell just by touching it whether it is done, use a thermometer. Do not over cook it. I usually take it to roughly 156F, then I rest it covered with foil for 10 minutes or so.
While it is resting, I through together a quick pan sauce. About a tablespoon of flour goes into the pan that I seared and roasted the chicken in and I cook it up in the pan juices. Splash in some white wine or beer, some chicken stock, simmer adjusting consistency as needed. Season. The sauce comes together in the time it takes to roast the chicken breast.
Tonight I served it with a simple sauteed kale seasoned with aleppo pepper and new potatoes.