- 2 boneless skin-on chicken breasts (6 to 8 ounces each)
- Salt and fresh ground black pepper
- 1 tablespoon neutral oil, like grape seed or canola
- 2 tablespoons butter
- Handful fresh thyme sprigs
- Half of a lemon, for serving
- Heat the oven to 400 degrees F.
- Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat.
- Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times.
- Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes.
- Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Serve with butter from the pan spooned on top as well as a squeeze of lemon.
Recipe source: inspiredtaste