- 2 boneless skin on chicken breasts (6 to 8 ounces each)
- fresh ground black pepper
- 1 tablespoon neutral oil (like grape seed or canola)
- 2 tablespoons butter
- 1 handful thyme sprigs (fresh)
- 1/2 lemon (for serving)
H70W MNUA 4 days ago
Great. It turned out super tender and juicy.I used a skinned chicken breast so I only cooked it 4 minutes over the stove. I shortened the roasting time to 7 minutes as well.