If we can find them, boneless skin-on chicken breasts are our go to for this recipe. Although, chicken thighs would also be great. If you cannot find chicken breasts with the skin left on and the bone out, you can make this with bone-in breasts. You can also use skinless breasts, although, I have to admit the golden-brown skin is my favorite part.
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.