Description
Creamy Lemon Thyme Chicken is a luscious and flavorful dish featuring tender chicken breasts cooked in a rich lemon and thyme-infused cream sauce. This recipe combines the bright zestiness of lemon with aromatic thyme and a velvety sauce made from chicken broth and heavy cream, baked to perfection in a single ovenproof skillet for easy cleanup and maximum flavor.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts (around 1.5 lbs total)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
Sauce
- 1 and 1/2 cups (360ml) chicken broth (reduced sodium recommended)
- 1/4 cup (60ml) lemon juice (about 2 medium lemons)
- 1 Tablespoon lemon zest
- 1/3 cup finely chopped onion (1/3 of a medium onion)
- 2 cloves garlic, minced
- 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
- 1/3 cup (80ml) heavy cream, at room temperature
- 3 Tablespoons (43g) unsalted butter, cubed and at room temperature
Optional Garnish
- Lemon slices
- Fresh thyme sprigs
Instructions
- Prepare the Chicken: If the chicken breasts are unevenly thick, gently pound them with a meat mallet or rolling pin until they are roughly the same thickness to ensure even cooking. Then, sprinkle both sides lightly with salt and freshly ground black pepper.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes, turning once halfway through. The chicken should develop a nice golden-brown crust but not be fully cooked through as it will finish cooking in the oven. Remove the chicken and place it on a plate, then cover tightly with foil to keep warm.
- Preheat the Oven: Set the oven to 375°F (190°C) so it’s ready for baking the chicken later.
- Make the Sauce: Remove the skillet from the heat and add the chicken broth, lemon juice, lemon zest, chopped onion, minced garlic, and thyme leaves to the pan. Return the skillet to medium-high heat and stir frequently, scraping up the browned bits from the bottom of the skillet. Bring this mixture to a boil, then reduce the heat and let it boil uncovered for about 10 minutes until the liquid reduces to approximately 1/2 cup (120ml).
- Add Cream and Butter: Stir in the heavy cream and cubed unsalted butter, then bring the sauce to a gentle simmer. Let it simmer for 3-4 minutes while stirring occasionally to thicken slightly and combine the flavors.
- Bake the Chicken: Return the seared chicken breasts to the skillet, spooning some sauce over them. Place the skillet in the preheated oven and bake for about 10 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) measured with an instant-read thermometer, ensuring the chicken is fully cooked and juicy.
- Serve: Remove the chicken from the oven and serve with the creamy lemon thyme sauce spooned generously over the top. Garnish with optional lemon slices and fresh thyme sprigs if desired. Leftovers can be stored in the refrigerator for a few days and reheated gently before serving.
Notes
- Use one oven-safe skillet for minimal cleanup and ease of cooking the chicken and sauce together.
- Fresh thyme is preferred for the brightest flavor, but dried thyme works well as a substitute. Use less dried thyme as it has a more concentrated taste.
- Make sure to not overcook the chicken during the initial sear because it will continue cooking in the oven.
- To reheat leftovers, warm gently on the stovetop or microwave to prevent the cream sauce from breaking.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 360
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
