Tips to not overcook thin slices of meat?

Hi everyone! I’ve done some research on how to use stainless steel pans properly but there’s one question that I haven’t yet found answered.

How can I cook a thin piece of meat (e.g: I cut a chicken breast in half horizontally) without it sticking to the pan if I need to let the meat “release” itself?

Would that not result in an overcooked meats if I am using thinner cuts?