Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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. (If you are cooking bone-in chicken breasts, expect that they will take a bit longer, I’d expect somewhere between 25 and 35 minutes.)
  • 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.