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Pat the chicken breasts dry, then rub all over with the olive oil, salt, and pepper. If the breasts are thicker than 3/4 inch, place them between two sheets of plastic wrap and pound to an even 3/4-inch thickness with a meat mallet or heavy skillet.
Heat a panini press or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side on a grill pan (or 8–10 minutes total in a closed panini press), until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
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