Step 1

In a bowl, mix together the softened butter, minced garlic, lemon juice, thyme, salt and pepper until fully combined. Set aside. You can store in the fridge for up to 2 weeks!

Step 2

Preheat the oven to 425°F.

Step 3

In a small bowl, mix together the salt, pepper, garlic powder, paprika, cumin, and cayenne.

Step 4

Pat the chicken breasts dry with a paper towel and season liberally on both sides with the spice mixture.

Step 5

Heat a large cast iron skillet over medium high heat. Add in just enough oil to coat the bottom of the pan (about 1 tablespoon).

Step 6

Sear the chicken breasts on one side for 5 minutes. Then flip and immediately transfer the cast iron pan to the preheated oven. Bake at 425°F for 10-15 minutes or until the chicken is fully cooked through. [Smaller, thinner breasts will only have to bake for 5-10 minutes, but thicker breasts will need 15-20 minutes.]

Step 7

Use an instant thermometer to check when the chicken is done so that it doesn't get overcooked! Chicken breasts should be cooked to an internal temperature of 165°F, but I like to pull them out around 160-162°F because they'll continue cooking as they rest.

Step 8

Remove the chicken from the oven and top each breast about a tablespoon of garlic herb butter.

Step 9

Let the chicken rest for at least 5-10 minutes before slicing.