Pan-Seared Chicken with Charred Lemon & Thyme
Ingredients
- 4chicken breasts (boneless, skinless)
- 2lemon
- 2 tablespoonfresh thyme
- 3 clovegarlic
- 3 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ½ cupdry white wine
Prep
- 01
Mince 3 cloves garlic.
- 02
Cut 2 lemons in half.
Method
- 01
Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 03
Add chicken breasts and sear without moving them for 6–7 minutes until golden brown on the bottom.
- 04
Flip chicken, reduce heat to medium, and cook for another 6–7 minutes until the internal temperature reaches 165°F.
- 05
Transfer chicken to a plate.
- 06
Add remaining 1 tablespoon olive oil to the same pan. Add lemon halves, cut-side down, and char for 2–3 minutes until caramelized. Remove and set aside.
- 07
Add minced garlic and thyme to the pan and cook for 30 seconds until fragrant.
- 08
Pour in white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
- 09
Return chicken to the pan, spoon sauce over top, and cook for 1 minute to warm through.
- 10
Serve chicken with charred lemon halves and pan sauce spooned over.
Spice Tips
For gentle heat and warmth, add a pinch of red pepper flakes to the pan after cooking the garlic. If you like herbaceous depth, substitute or add a small handful of fresh basil or parsley in the final minute.
Pairs beautifully with roasted green beans, a simple arugula salad, or crusty bread to soak up the pan sauce. Make-ahead tip: season the chicken up to 2 hours before cooking.