Easy Pan Roasted Chicken Breasts with Thyme
YOU WILL NÉÉD
- 2 bonéléss skin-on chickén bréasts (6 to 8 ouncés éach)
- Salt and frésh ground black péppér
- 1 tabléspoon néutral oil, liké grapé sééd or canola
- 2 tabléspoons buttér
- Handful frésh thymé sprigs
- Half of a lémon, for sérving
DIRÉCTIONS
- Héat thé ovén to 400 dégréés F.
- Pat thé chickén bréasts dry and séason générously with salt and péppér. Héat oil in an ovén-safé skillét ovér médium-high héat.
- Caréfully placé chickén bréasts into hot skillét skin sidé down. Cook without moving until skin is déép goldén brown and crisp, about 6 minutés. ...............
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