- 4 boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and cut in half lengthwise
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 1 teaspoon grated lemon zest
- 4 ounces soft goat cheese
- Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.)
- Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, chicken broth, thyme, and lemon zest. Cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender.
- Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the goat cheese and pour the sauce over the chicken.