Baked Lemon-Rosemary Chicken

Preheat the oven to 375 degrees F (190 degrees C).

Blend butter rosemary garlic 2 tablespoons plus 2 teaspoons lemon juice thyme and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat covering the bottom.

Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown about 5 minutes flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.

Bake in the preheated oven until no longer pink in the centers and juices run clear 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.