Pat the chicken breasts dry with paper towels to remove excess moisture, ensuring even searing.
In a small bowl, whisk together lemon juice, minced garlic, thyme, olive oil, and a pinch of salt and pepper to create the marinade.
Place the chicken breasts in a shallow dish or zip-top bag, then pour the marinade over them. Turn to coat evenly and let sit for at least 30 minutes, ideally longer for more flavor.
Preheat your oven to 200°C (392°F).
Heat a skillet over medium-high heat, add a splash of olive oil, and wait until it shimmers and gently smokes.
Transfer the chicken breasts to the hot skillet, searing each side for about 2-3 minutes until they develop a golden-brown crust and smell fragrant.
Once seared, transfer the skillet with the chicken to the preheated oven and bake for 15-20 minutes, or until a meat thermometer reads 75°C (165°F) in the thickest part.
Remove the skillet from the oven, and let the chicken rest for about 5 minutes to allow juices to redistribute.
Slice the chicken breasts against the grain, revealing juicy, tender meat with a slight char on the edges.
Garnish with extra lemon wedges and fresh thyme leaves for a vibrant, aromatic presentation.
