Heat oil in an oven-safe 10" skillet over medium-high heat. Add chicken and cook for 3-4 on each side until browned, but not cooked through. Set aside on a plate.
Melt the butter in the skillet. Add the garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice and thyme. Add chicken back to the pan and flip to coat with sauce.
Put the skillet in the oven and cook for 10-15 minutes or until the chicken reaches an internal temperature of 165°. Season with additional salt and pepper to taste.
Garnish with lemon zest and lemon wedges.
Notes
Leftover lemon garlic chicken will keep in the refrigerator for up to 4 days, or can be frozen for up to 3 months.
Reheat or serve cold to top salads or make lettuce wraps. Thaw overnight in the refrigerator before reheating.