Baked Lemon Chicken

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  4 Chicken Breast, Boneless Skinless(1088g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  4 Garlic(12g)
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  3 tbsp Unsalted Butter
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  2 tbsp Lemon Juice, Fresh
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  1 tsp Thyme, Fresh
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  1 tsp 1 teaspoon Kosher salt
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  0.5 tsp 1/2 teaspoon freshly-cracked black pepper
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  Optional Garnishes: Fresh Lemon Slices, Extra Fresh Thyme Sprigs

Instructions

1. 1Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
2. 2Mince the garlic and whisk together with the butter, lemon juice, and fresh thyme in a medium bowl until combined.
3. 3Heat the butter mixture in a large skillet over medium-high heat for 1–2 minutes until fragrant, then add the chicken breasts in a single layer and cook for 6–7 minutes until the bottom is golden brown.
4. 4Flip the chicken, spoon the butter mixture over the top, and cook for another 6–7 minutes over medium-high heat until the internal temperature reaches 165°F when measured in the thickest part of the breast and no longer pink inside.
5. 5Remove the skillet from heat and spoon the pan sauce over the chicken once more, then let rest uncovered for 5 minutes.
6. 6Divide the chicken and pan sauce evenly into 4 airtight containers while hot, then cool to room temperature before sealing and refrigerating.
7. 7Store in the refrigerator for up to 3 days or freeze for up to 3 months; reheat gently in a skillet over medium heat for 3–4 minutes until warmed through.