Preheat the oven to 375℉.
Mix the salt, pepper, and garlic powder together in a small bowl, and then use it to season both sides of the chicken.
Sauté the chicken: Spray a large (about 12 inches wide), ovenproof skillet with cooking spray or drizzle it with 2-3 teaspoons olive oil (you want enough to lightly coat the surface of the pan), and then heat it over medium. When hot, add the chicken breasts and cook, undisturbed, for 2 to 3 minutes or until the surface is lightly golden brown. Flip and do the same to the other side. You want a little color on both sides, but the chicken shouldn’t be fully cooked at this point. Remove the chicken to a plate.
Add the sauce: Pour in the pasta sauce and then sprinkle with the oregano. Bring the sauce to a simmer, stirring occasionally, and then remove from the heat.
Add chicken and toppings: Place the chicken and any accumulated juices in the sauce, and then sprinkle the cheese over top, keeping it mostly on the chicken. Arrange the pepperoni, peppers, and/or other toppings of choice over everything. If using basil, wait to add that.
Place the skillet in the oven and cook for 15 minutes, or until the chicken is just cooked through. A thermometer inserted in the thickest portion of the chicken should register 165℉. Precise time will depend on exact size of chicken breasts – check 5 minutes early for smaller pieces of chicken and allow for an extra 5 or so for very thick pieces.
Sprinkle with fresh basil, if using, and enjoy with pasta and bread if desired.
Leftovers will keep for up to 5 days.