Proctecing the Sucs & Cooking the Meat
Few suggestions. First make sure that you season the chicken (meat) before adding it to the pan. I am sure that you are doing this but just wanted to check because loose salt and pepper in the pan can burn.
Secondly, it sounds like your pan is simply too hot. You should be able to cook an entire chicken breast, thick cut of steak, etc. all the way through without burning. So once you get the pan to the right temperature and add the meat, turn it right down to low / med low. You should only hear a slight sizzle sound during the cooking process after the you first put the meat in the pan. If you are on an electric stove, you might even have to take the pan off the heat for 30 seconds to a minute to let the pan cool a little as electric burners do not cool off that quick.
Thirdly, protecting the sucs, particular if you want to make a pan sauce is important. If the pan is really dry (e.g. not much oil), it will burn much easier so feel free to add a bit more oil if the surface is too dry.
Note: thin cuts of meat will cook a lot faster than thicker cuts of meat so you can often leave the heat a bit higher. In fact, if you want a nice brown color, you will need to keep it higher. But thicker cuts will be in contact with the surface of the pan for a longer period of time, giving them more time to brown.
Try this and let us know how it goes. Practice makes perfect. Trust your instincts. There is a bit of art to this buy once you begin to read the indicators, you can adjust heat and cooking times much easier (e.g. burning, go lower. not browning, turn it up.)