- 4 Chicken Breastboneless, skinless , about 1 ½ lbs total
- ¼ tsp Salt
- ¼ tsp Black pepperfreshly ground
- 1 tbsp Olive oil
- 1 ½ cups (360 ml) Chicken brothlow-sodium
- ¼ cup (60 ml) Lemon juiceabout 2 medium lemons
- 1 tbsp Lemon zest
- ⅓ cup Onionfinely chopped, ⅓ of a medium onion
- 2 cloves Garlicminced
- 2 ½ tsp Fresh thymeleaves, or 1 ½ tsp dried
- ⅓ cup (80 ml) Heavy creamat room temperature
- 3 tbsp (43 g) Unsalted buttercubed and at room temperature
Creamy Lemon Thyme Chicken
This easy Creamy Lemon Thyme Chicken recipe is full of flavor and has a lovely presentation for a special occasion. The chicken breasts are pan-seared until nice and browned on the outside first and then finished in the oven with rich and creamy lemon thyme sauce. This garlicky and herb-infused creamy lemon sauce makes chicken plate-licking delicious, but the best part is that it is so easy to prepare in just 15 minutes.
To make this recipe, start with the chicken. Pound the chicken breasts to an even thickness so they cook evenly. Season with salt and black pepper. Briefly pan-sear in a hot ovenproof skillet, then remove and keep warm while proceeding with the recipe. To the same skillet, add chicken broth, lemon juice and zest, chopped onion, minced garlic, and thyme. Bring to a boil and cook for about 10 minutes until reduced and thickened. Now, stir in the cream and butter and simmer for 3-4 minutes. Finally, add the chicken to the skillet and transfer to the preheated oven. Bake until the chicken is fully cooked, about 10 minutes. Garnish the chicken with lemon slices and fresh thyme and serve with rice for slurping up the sauce and a green vegetable for a balanced chicken dinner that’s ready in less than 1 hour.
To make the Creamy Lemon Thyme Chicken, you will need the following ingredients:
Steps to make Creamy Lemon Thyme Chicken
Heat 1 tablespoon olive oil over medium-high heat in a large ovenproof skillet. Add the chicken and cook for about 7-8 minutes, flipping once halfway, until browned on the outside but not fully cooked in the center. Remove the chicken from the skillet, cover with foil and set aside while you proceed with the recipe.
Preheat the oven to 375 °F.
To the same skillet, add 1 ½ cups chicken broth, ¼ cup lemon juice, 1 tablespoon lemon zest, ⅓ cup finely chopped onion, 2 minced garlic cloves, and 2 ½ teaspoons fresh thyme leaves. Bring to a boil over medium-high heat, stirring to scrape up the browned bits from the bottom of the skillet. Let boil, uncovered, for 10 minutes or until the sauce is reduced to about ½ a cup.
Add heavy cream and butter
Add chicken and bake