Another option for overly-thick chicken is to cut the pan cooking just short of what the recipe says, and then transfer to the oven. Most things that you would use as a crust (nuts, breading, etc) run the risk of burning the longer you cook them with direct heat (stovetop) - finishing in the oven will cook the meat through without that risk. Plus it gives you some free time to make a side dish or tidy up the kitchen, without feeling like you’re doing to many things at one time.

Enjoy your winter adventure this weekend. Sounds like a fun day. =]