Roast up a frying pan full of moist, juicy chicken breast in about an hour.
Use 3-5 bone-in split chicken breasts, or however many will fit in your cast-iron frying pan.
Make Marinade. In a small bowl, mix olive oil and Dijon mustard. For each breast, use a teaspoon of each. Add minced garlic, salt, pepper and thyme to taste.
Apply Marinade. Loosen chicken skin with a spoon and/or fingers and insert about 1.5 teaspoons of the mustard/oil mixture to season the meat, spreading around to coat. Add a bit more to the top of the skin for nice browning.
Brown on Stovetop. Spray the frying pan with a bit of oil and preheat on high on the range top for around a minute. Meanwhile, preheat the oven to 400F. Put the chicken breasts skin-side down in the pan and cook for 5 minutes until nicely browned. Remove from heat and turn them over. Try to balance them diagonally so that there is lots of air circulation under the meat as well as over it.
Finish in Oven. Put the pan in the oven and cook 35-40 minutes or until they reach 160F inside. Rest 5 minutes, then slice and/or serve.