Ingredients:
- 1½ tsp Kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- 4 airline chicken breasts (7 oz each)
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed
- 4 sprigs fresh thyme
- 1 cup chicken broth with lemon juice
- 1 tbsp unsalted butter, chilled
- 1 tsp cornstarch
- 1 tsp water
Instructions:
- Pat the chicken breasts completely dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Rub the mixture evenly over all sides of the chicken and let the meat sit at room temperature for 15 minutes.
- Preheat the oven to 375°F (190°C). Heat the olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat until it begins to shimmer.
- Place the chicken breasts skin-side down in the skillet. Press gently with tongs to ensure maximum contact and sear for 5–7 minutes without moving them, until the skin is dark golden-brown and releases easily from the pan.
- Flip the chicken breasts. Immediately add the 3 tbsp unsalted butter, smashed garlic, and fresh thyme sprigs to the pan. Spoon the foaming butter continuously over the chicken for 2 minutes.
- Transfer the entire skillet into the oven. Roast for 12–18 minutes, or until the internal temperature reaches 160°F (71°C). Remove from the oven and let the chicken rest on a plate for 5–10 minutes to reach a final internal temperature of 165°F (74°C).
- Place the same skillet back over medium heat, carefully removing the burnt garlic and thyme. Pour in the chicken broth with lemon juice, scraping the bottom of the pan with a whisk to incorporate the browned bits. Simmer for 5 minutes until reduced by half.
- If extra thickness is desired, whisk the cornstarch and water into a slurry and stir into the sauce. Stir in the 1 tbsp chilled butter and whisk until the sauce is glossy and emulsified.
- Spoon the glossy lemon-butter sauce over the rested chicken breasts and serve immediately.