Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 teaspoon salt, plus more for seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Juice of 1 lemon
  • Zest of 1 lemon

Instructions:

  1. [Prepare the Chicken:] Pat the chicken breasts dry with paper towels; moisture can prevent browning. Season both sides generously with salt and freshly ground black pepper.
  2. [Heat the Skillet:] In a large skillet, heat the olive oil over medium-high heat until shimmering but not smoking.
  3. [Sear the Chicken:] Carefully add the chicken breasts to the skillet in a single layer. Avoid overcrowding; cook in batches if necessary. Sear for about 6–7 minutes without moving them, allowing a nice golden crust to form.
  4. [Flip and Add Flavorings:] Flip each breast using tongs or a spatula. Add butter to one side of the pan along with minced garlic and thyme. Cook for an additional 5–6 minutes until cooked through (internal temperature should reach at least 165°F).
  5. [Baste for Extra Flavor:] As it cooks, tilt the pan slightly so that melted butter pools on one side. Use a spoon to baste your chicken with this flavorful mixture.
  6. [Lemon Finish:] Just before removing from heat, squeeze lemon juice over all pieces and sprinkle with zest.
  7. [Rest Before Serving:] Transfer chicken to a plate and let rest for at least five minutes before slicing or serving whole; this allows juices to redistribute.
  8. (Serve hot!)