Garlic Lovers Baked 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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  0.3 cup Wine, White, Dry
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  4 tbsp Butter
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  2 tbsp Lemon Juice, Fresh
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  2 Thyme, Fresh(2g)
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  40 Garlic(160g)
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  Kosher salt and freshly-cracked black pepper

Instructions

1. 1Pat the chicken breasts dry with paper towels. Mince the fresh garlic and chop the fresh thyme leaves.
2. 2Heat the salted butter in a large skillet over medium-high heat until melted and foaming, about 2 minutes. Add the minced garlic and cook for 1–2 minutes until fragrant, stirring constantly.
3. 3Pour in the white wine and lemon juice, then add the fresh thyme. Simmer for 2–3 minutes until the sauce reduces slightly and coats the back of a spoon.
4. 4Place the chicken breasts in the skillet in a single layer. Spoon the garlic-butter sauce over each breast. Cook over medium-high heat for 6–8 minutes per side, until the internal temperature reaches 165°F when measured in the thickest part and the exterior is golden brown.
5. 5Transfer the cooked chicken breasts to a plate and tent loosely with aluminum foil. Let rest for 5 minutes while the residual heat finishes cooking through.
6. 6Divide the rested chicken breasts evenly into 4 airtight containers while still warm. Pour the pan sauce and garlic cloves equally over each portion.
7. 7Seal containers and refrigerate until ready to serve. Reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through.