Chicken Breasts


• 2 Skin-On Chicken Breasts

• Salt & Fresh Ground Black Pepper

• 1 Tablespoon Cooking Oil

• 2 Tablespoons Butter

• Handful Fresh Thyme Sprigs

• Half Of A Lemon, For Serving


Heat the oven to 400 degrees F. Season chicken with salt and pepper. Heat oil in oven-safe skillet over medium-high heat. Place chicken breasts into skillet skin side down. Cook until skin is deep golden brown & 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.

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