So saucy! One skillet is the only skillet you need to cook this tender chicken and delicious lemongrass sauce. Originally published in 2016, it’s infused with garlic and herbs Creamy chicken with lemon and thyme Now it features nearly twice the sauce, so there’s more spoonfuls on every scrumptious bite.
My website is full of baking recipes, but when I’m making a really great dinner that the whole family will enjoy, it would be silly not to share! We’ve been replicating this lemon and thyme chicken for several years and love it with the extra sauce. The recipe written below is exactly how I make it these days.
I usually serve it with rice and vegetables. importance of Fast, Easy, And Tasty A meal is worth its weight in gold and fortunately this meal checks out all three boxes!
This chicken with lemon and thyme is one dough
Today’s easy dinner is inspired by another favorite recipe: Cilantro and Lemon Chicken. Both dishes include a delicious creamy sauce and tender chicken cooked and mixed in just one skillet. Chicken recipes start on the stove and end in the oven, so be sure to use an oven-safe skillet.
Yes, it cooks completely in just one skillet! I usually use a 10.25 inch cast iron skillet but any oven safe skillet will do the trick.
You can do this with chicken breasts or chicken thighs
I usually make this meal with Boneless and skinless chicken breastsBut Chicken thighs She is just delicious. When using chicken thighs, I reach for the boneless just because it’s easier to eat, but the bones inside work as well. The instructions remain exactly the same no matter which method you use, but you may need to cook the chicken for a shorter period of time depending on its thickness.
Get these ingredients:
Let me show you how easy this is
Chicken is your first focus. Add salt and pepper to the chicken and then cook it in a frying pan on the stove with a little olive oil. Fry it on both sides, but don’t worry about cooking it in this step because it will finish cooking in the oven with the sauce. Cover and set the *cooked* chicken aside.
In the same skillet, prepare the lemon and thyme sauce. Cook chicken broth, lemon juice, grated onion, garlic, and fresh thyme together. Reduce it and then add the heavy cream and butter. Simmer over low heat until slightly thickened, the same consistency as heavy cream.
Now mix both the chicken and the sauce. But I wouldn’t blame you if you wanted to drink the sauce first.
And we finish it in the oven until the chicken is cooked. Meanwhile, you can make some easy side dishes like rice and/or steamed vegetables – anything to soak up the creamy lemon sauce! You can even roast some potatoes in the oven before you cook the chicken or make a fresh salad.
Here’s why you love this creamy chicken with lemon and thyme
- Fresh thyme is great, but if drying is more appropriate, use it instead.
- There is no shortage of thyme-rich lemon sauce!
- Preparation is a breeze.
- Perfect with rice and vegetables for a casual weeknight meal, but can be imagined with crowd-pleasing sides like crackers, roast potatoes, dinner rolls, mashed potatoes (put sauce on top!), garden salad, corn on the cob, and more.
One oven-safe skillet is the only skillet you need to cook this tender chicken and delicious creamy lemongrass sauce. Fresh thyme is great, but you can use it dried if that’s all you have on hand. See recipe note.
- 4 bones and skin chicken breast (About 1.5 total lbs)
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 tablespoon olive oil
- 1 and 1/2 cup (360 ml) Chicken broth (I recommend reducing sodium)
- 1/4 cup (60 ml) Lemon juice (About 2 medium lemon)
- 1 tablespoon lemon peel
- 1/3 cup finely chopped an onion (one-third of a medium-sized onion)
- 2 clove garlicminced
- 2 And half a teaspoon fresh thyme leaves (or 1.5 tsp dried)
- 1/3 cup (80 ml) heavy creamat room temperature
- 3 tablespoons (43 grams) unsalted buttercubes and at room temperature
- Optional for decoration: Fresh lemon slices and thyme
- If the chicken breasts are of varying thickness, grind them down until they are about the same thickness.
- Sprinkle both sides of each chicken breast with a little salt and pepper. In a large oven pan, heat the oil over medium heat. Add chicken and cook 7-8 minutes, flipping once halfway through. You want the chicken to be tender and browned on the outside, but not fully cooked through in the middle because it will finish in the oven. Place the chicken in a dish and cover tightly with aluminum foil until step five.
- Preheat the oven to 375°F (190°C).
- Remove skillet from stove and add broth, lemon juice, lemon peel, onion, garlic, and thyme. Return the skillet to the stove over medium heat. Cook and stir to scrape the browned bits from the bottom of the pan. Bring it to a boil. Let it boil uncovered for 10 minutes or until the liquid has reduced to about ½ cup (120 mL). Add cream and butter. Bring to a simmer, stirring occasionally, and simmer for 3-4 minutes.
- Add the chicken to the sauce and place the pan in the preheated oven. Bake until chicken is fully cooked through, about 10 minutes. (A chicken is considered complete when the instant-read thermometer reads at least 165°F (74°C).)
- Serve the chicken with the sauce spooned over it and any of the optional appetizers included. Leftovers keep well in the refrigerator for a few days. Reheat as desired.
- chicken: I usually make this meal with boneless, skinless chicken breasts, but the chicken thighs (boneless or boneless) are delicious. The instructions remain exactly the same no matter which method you use, but you may need to cook the chicken for a shorter period of time depending on its thickness.
- Milk or Half and Half: You can use whole milk or half and half milk instead, but for the richest and richest sauce Extremely Heavy cream recommend. Whatever liquid you use, make sure it is at room temperature to help prevent separating or clotting.
- Adapted from Skillet Cilantro Lime Chicken
Key words: Chicken with lemon and thyme, skillet of chicken with lemon
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