Start by patting the chicken breasts dry thoroughly with paper towels to ensure a good sear.
Season both sides generously with salt, pepper, and thyme, pressing the spices into the meat for better adhesion.
Heat a heavy skillet over medium-high heat until it’s hot and fragrant, about 2 minutes. Add the olive oil and swirl to coat the bottom.
Place the chicken breasts in the skillet gently, listening for a sizzling sound. Let them cook undisturbed for 4-5 minutes, until the underside turns a deep golden brown and feels firm when pressed.
Flip the chicken breasts using tongs or a spatula, then cook the other side for another 4-5 minutes, until similarly golden and cooked through, checking that the internal temperature reaches 75°C (165°F) with a meat thermometer.
Once cooked, remove the chicken from the pan and transfer to a plate. Let it rest for 5 minutes; this helps the juices redistribute and keeps the meat juicy.
After resting, slice the chicken against the grain into thick strips or medallions. Squeeze fresh lemon juice over the slices for a bright finishing touch.
Serve immediately, enjoying the crispy exterior and tender, juicy interior with a drizzle of pan juices or additional lemon if desired.
