Pound the chicken so it is all an even thickness.

In a mixing bowl add the salt, pepper, thyme and garlic powder and mix well.

Coat both sides of the chicken breasts with the spice mixture.

Chop the garlic cloves and set aside.

Add a drizzle of olive oil, about 2 tablespoons to the skillet and turn the heat up to medium-high heat. Once the pan is hot add the seasoned chicken breasts and cook for 4 minutes on the first side without moving them.

Then flip the chicken breasts over and cook for 3-7 minutes until the internal temperature reaches 165°F and the chicken is fully cooked.

After cooking your chicken in the skillet, remove the chicken from the pan and set it aside.

Keep the pan over medium-high heat. Leave the browned bits and drippings in the pan.

Add the chicken broth and the butter to the skillet. Use a rubber utensil, wooden spoon or spatula to scrape the bottom of the pan releasing the chicken bits off the bottom of the pan.

Once the butter has melted add in the chopped garlic cloves. Sautee for 1-2 minutes and then add the chicken breast back into the pan. Flip the chicken breasts over to cover the other side in the garlic butter sauce.

Serve the chicken by spooning the remaining garlic and butter sauce on top.