Prep the chicken: Pat the breasts very dry with paper towels and season both sides evenly with 1 tsp salt and 1/2 tsp pepper. Drying removes surface moisture so the chicken will sear rather than steam — that caramelized crust (the Maillard reaction) is a primary source of flavor.

Mince and separate the garlic: Peel 8 of the cloves and mince them finely; thinly slice the remaining 2 cloves and set aside. Finely minced garlic will flavor the sauce quickly; the thin slices will be toasted separately to add a crunchy contrast to the finished dish.

Bring pan to medium-high heat and add oil: Heat a heavy skillet (cast-iron or stainless steel) over medium-high heat until shimmering, then add 2 tbsp olive oil. A hot pan ensures a rapid sear and helps form a deeply colored crust — don’t crowd the pan or the temperature will drop and you’ll get less browning.

Sear the chicken: Add the chicken breasts and sear without moving for 4–5 minutes until a rich golden-brown crust forms. Flip and reduce heat to medium, add 1 tbsp butter and a sprig of thyme to the pan, and baste the chicken for another 4–5 minutes, spooning the melted butter and thyme over the meat. Searing locks in juices and the basting infuses the surface with butter and thyme flavor while finishing the cook gently.

Finish in the pan (or oven if thicker): If breasts are thick (over 1 in / 2.5 cm), transfer the skillet to a preheated 375°F (190°C) oven for 6–8 minutes until internal temp reaches 155–160°F (68–71°C). Using a thermometer prevents overcooking — chicken will continue to carryover-cook to a safe 165°F (74°C) while resting.

Rest the chicken: Transfer breasts to a warm plate, tent loosely with foil and let rest 6–8 minutes. Resting redistributes juices so the meat remains moist rather than leaking onto the cutting board.

Make the garlic-thyme pan sauce: While the chicken rests, wipe most of the fat from the skillet leaving about 1 tbsp. Return to medium heat, add the minced shallot and sauté 30–45 seconds to soften and sweeten — this builds a savory base. Add the minced garlic and cook 20–30 seconds until fragrant; garlic cooks quickly and will bitter if allowed to brown too long.

Deglaze and reduce: Pour in 1/2 cup chicken stock and scrape the browned bits (fond) from the pan with a wooden spoon; simmer until reduced by about half (2–3 minutes). Deglazing incorporates the caramelized flavor into the sauce — that fond is concentrated flavor and key to a restaurant-quality jus.

Mount the sauce with butter and lemon: Off heat, whisk in the remaining 2 tbsp cold butter, 1 tbsp lemon juice and the remaining thyme sprigs. Whisking cold butter into the hot liquid (called 'mounting') creates a silky, emulsified sauce that coats the chicken and carries the garlic flavor without being greasy.

Make the toasted garlic garnish: In a small skillet over medium heat add 1 tbsp olive oil (or use reserved pan fat), add the thinly sliced garlic and cook stirring constantly for 30–60 seconds until golden-brown — remove immediately and drain on paper towels. Toasted garlic browns very quickly and becomes bitter if overcooked; aim for light golden for crisp, mellow chips.

Plate and finish: Spoon sauce onto warm plates, slice the rested chicken on the bias and place on top. Scatter toasted garlic chips and chopped parsley, and finish with a light grind of black pepper and a pinch of flaky sea salt. The slice presentation shows off the juicy interior and the scattered garlic adds texture and aroma.

Serve immediately and enjoy: Serve with simple sides such as sautéed greens, roasted potatoes or a crisp salad to balance the rich garlic-butter flavors.