Skillet Chicken

Prep Time 15

Cook Time 45

Servings servings

Calories 346kcal

Preheat oven to 375°F. Rub the chicken on both sides with the oil, thyme, lemon zest, salt, and pepper.
Heat an oven-safe skillet or sauté pan on medium high heat. Once the pan is hot, add the remaining oil. Place the chicken skin side down in the pan until the skin is deep golden brown. Flip the chicken over and transfer the pan to the oven and roast until a thermometer inserted in the thickest part of the meat, (not near a bone), registers 160°F, about 20 to 30 minutes. (Could be more or less depending upon size). Transfer the chicken to a carving board and let rest.
Place the pan back on the stove over medium heat (the pan will be very hot, use the proper protective equipment). Stir in the flour and butter until combined. Stir in the broth and bring to a simmer while scraping up the bottom of the pan to release the flavors from roasting. Once the sauce reaches a thickened creamy consistency remove from the heat. Season with salt and pepper if needed.
(If too thick add more broth to thin it out, if too thin simmer until it reaches a creamy consistency)
Remove the rib bones and wishbone from the chicken breast and portion.
Spoon the sauce over the chicken and serve with bread. Garnish with thyme.