Preheat oven to 350°F (175°C).

Dry chicken breasts with a paper towel, then season with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Set aside.

Toast bread cubes in the oven for 10 minutes, or until dry and lightly crisp.

Melt butter in a skillet over medium heat. Sauté diced onion and celery for 5 minutes, until soft and fragrant.

Combine bread cubes, sautéed vegetables, poultry seasoning, and chicken broth in a large bowl. Mix gently until bread is moist but not soggy.

Grease a baking dish. Place seared chicken in the center, then spread the dressing mixture around it.

Cover with foil and bake for 25–30 minutes. Remove foil for the last 10 minutes for a crispier top.

Check chicken temperature — it should reach 165°F (74°C) internally.

Let rest for 5 minutes before serving. Enjoy warm!