▪️2 Boneless Skin-on Chicken Breasts▪️1 Tbsp Grapeseed Oil (or other high smoke point oil)▪️4 Sprigs Thyme▪️4 Garlic Cloves▪️6 Tbsp Butter▪️
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1️⃣ Remove chicken breasts from the refrigerator and allow them to come to room temperature for at least three minutes. Season well with salt and pepper and let it rest.
2️⃣ Preheat oven to 425 degrees F°. Place a large stainless steel or cast iron skillet over high heat and add grapeseed oil. Add sprigs of thyme and smashed whole garlic cloves to the plate with the chicken.
3️⃣ When the oil in the pan is hot, place chicken breasts skin-side down into the pan. Test the pan for heat first by lightly touching the chicken down—if you hear it sizzle, it’s ready. Don’t add the chicken to the pan until it’s sizzling hot.
4️⃣ Dump the garlic and thyme on top of the chicken in the pan and lower the heat to medium. Don’t move the chicken until skin releases and browns on the edges, about 4 minutes. To sear the sides, tilt the chicken to the edge of the pan, about 10 seconds per side.
5️⃣ Flip the chicken and add 6 tablespoons butter. As the butter melts, carefully and continuously spoon it over the chicken breasts, basting the skin until golden, about 3 minutes. Flip the chicken back over so that the skin side is down again, and baste that side of the chicken.
6️⃣ Then, with the chicken skin-side down, put the entire pan into the oven. Bake chicken breasts for 8-10 minutes, until golden brown and juices run clear.
7️⃣ Remove from oven, transfer to a plate and let the chicken rest. Drain the excess fat from the pan to a small bowl.
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⏲25 minute total prep + cook time

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