Pat each chicken breast dry with paper towels, then score the thick side lightly with a sharp knife to help it cook evenly.
In a mixing bowl, whisk together lemon juice, crushed garlic, chopped thyme, olive oil, and a pinch of salt and pepper to create the marinade.
Place the chicken breasts in the bowl, turning to coat them evenly with the marinade. Cover and refrigerate for at least 30 minutes, up to 2 hours, to absorb the flavors.
Heat a skillet over medium-high heat until it’s hot and begins to shimmer. Add a splash of olive oil and swirl to coat the surface.
Remove the chicken from the marinade, letting excess drip off, and carefully place it in the hot skillet, skin side down if applicable. You should hear a sizzle.
Sear the chicken without moving for about 6-7 minutes, until the underside develops a golden brown crust and the edges look slightly caramelized.
Flip the chicken using tongs and cook for another 5-6 minutes, monitoring the internal temperature with a meat thermometer. It should reach 75°C (165°F).
Once cooked through, transfer the chicken to a plate and let it rest for 5 minutes. This allows the juices to redistribute and keeps the meat moist.
Slice the chicken against the grain, then drizzle with a bit of the pan juices and a squeeze of fresh lemon for an extra bright flavor.
Serve immediately with your favorite sides, enjoying the crispy exterior and tender, juicy interior with vibrant citrus-herb notes.
