Pan-Seared Chicken with Garlic Butter and Thyme
Ingredients
- 4chicken breast (or 8 bone-in thighs)
- 2 tablespoonolive oil
- 3 tablespoonbutter
- 6 clovegarlic
- 4 sprigfresh thyme (or 1 teaspoon dried)
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- 1lemon
Method
- 01
Pat chicken dry with paper towels and season both sides generously with salt and pepper.
- 02
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Place chicken in the pan without moving it for 6–7 minutes until the bottom is golden brown.
- 04
Flip and cook the other side for another 5–6 minutes until cooked through (165°F at the thickest part). Transfer to a plate.
- 05
Reduce heat to medium-low. Add butter, garlic, and thyme sprigs to the pan and cook for 1–2 minutes, stirring gently, until fragrant.
- 06
Return chicken to the pan, turn to coat in the garlic butter, and simmer for 1 minute.
- 07
Squeeze lemon juice over the chicken and thyme just before serving.
Spice Tips
For warmth, add a pinch of red pepper flakes with the garlic. Fresh rosemary works equally well as thyme. A touch of Dijon mustard stirred into the pan sauce adds complexity without extra cost.
Bone-in thighs cook slightly longer (8–10 minutes per side) but stay juicier than breasts and are often cheaper. Save the pan drippings to pour over rice or roasted vegetables.