**Ingredients:**
– 1 skin-on chicken fillet/breast (about 150–180 g)
– 1 clove garlic (peeled and crushed/bruised)
– A few sprigs fresh thyme (or your preferred herb)
– 1 knob unsalted butter (about 10–15 g)
– Olive oil (a drizzle for the pan)
– Salt and black pepper (to season)
– ½ lemon (for squeezing over at the end)
**Instructions:**
1. Place a non-stick frying pan over medium-high heat. Add a drizzle of olive oil and let it get hot.
Season the skin side of the chicken fillet generously with salt and pepper (this creates the anti-adhesive layer and perfect color).
Place the chicken skin-side down in the hot pan. Press it down gently with a spatula or your hand (using tongs or a fish slice) for even contact and crispiness. Cook undisturbed for about 4 minutes until the skin is golden and crispy.
2. Flip the chicken over (skin-side up now). Reduce the heat to medium-low.
Add the knob of butter, the crushed garlic clove, and the thyme sprigs to the pan.
Tilt the pan slightly and spoon the melting butter, garlic, and thyme over the chicken repeatedly (basting) for 1 minute to infuse flavor and keep it juicy.
3. Continue cooking for another 4–6 minutes total (depending on thickness), basting every minute or so, until the chicken is perfectly cooked through (internal temperature 75°C/165°F if you have a thermometer—juicy, not dry). The garlic and thyme will perfume everything beautifully.
4. Transfer the chicken to a plate to rest. Pour over any remaining garlicky butter from the pan (arrosant = basting one last time).
Let it rest for 2 minutes—this keeps it moist and allows juices to redistribute.
5. To serve: Slice the chicken fillet at an angle for nice presentation. Squeeze over fresh lemon juice from ½ lemon (to taste) for brightness and to cut through the richness.
Serve immediately with your preferred sides (e.g., simple greens, roasted veggies, or rice) and any extra pan juices drizzled over.
**Tips:**
– The key to “perfect” here is the hot start for crispy skin, then lower heat + basting for even, juicy cooking without drying out.
– Skin-on is essential for flavor and texture—don’t skip it!
– For extra aroma, add a splash of white wine or stock toward the end if you like a light sauce.
– This pairs brilliantly with veggie sides or salads.
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