Lemon Thyme Chicken Recipe

Introduction

This Lemon Thyme Chicken recipe is a bright, flavorful dish that’s perfect for a quick weeknight dinner. Tender chicken cutlets are seared to golden perfection and served with a zesty lemon and thyme sauce that’s both refreshing and comforting.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 Tablespoon olive oil
• 3 cloves garlic, minced or pressed
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• Juice of 1 lemon
• 2 Tablespoons butter

Instructions

1. Step 1: Cut the chicken breasts in half lengthwise to create four thinner cutlets. Season both sides with salt and pepper. Place the flour in a shallow bowl or plate and lightly dredge each chicken piece, shaking off any excess flour.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 2-3 minutes per side until cooked through and lightly golden. Remove the chicken and place on a plate; tent with foil to keep warm.
3. Step 3: If the skillet is dry, add a small amount of olive oil. Add garlic and thyme, sautéing for about 1 minute until fragrant.
4. Step 4: Pour in the white wine and scrape the skillet bottom to loosen browned bits. Stir in chicken broth and bring to a simmer. Cook until the sauce reduces and slightly thickens, about 5-6 minutes.
5. Step 5: Stir in lemon juice and butter until the butter melts. Taste and adjust seasoning if needed. Return the chicken to the pan to warm briefly, spooning the sauce over each piece before serving.

Tips & Variations

• For a richer sauce, finish with a splash of heavy cream along with the butter.
• If you prefer, swap chicken broth for vegetable broth to make this recipe lighter.
• Use fresh thyme whenever possible for the best flavor; dried thyme can be used in a pinch but use half the amount.
• Serve over rice, mashed potatoes, or with steamed vegetables to complete the meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying out the chicken. You can add a splash of broth or water to loosen the sauce if it thickens during storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well with this recipe. They will need similar cooking times but may yield a juicier result.

What if I don’t have white wine?

You can substitute white wine with additional chicken broth and a splash of lemon juice or a teaspoon of white wine vinegar for acidity.

Lemon Thyme Chicken Recipe

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★★★★★

4.8 from 92 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Tender and flavorful Lemon Thyme Chicken features lightly floured and pan-seared chicken cutlets simmered in a bright lemon, garlic, and white wine sauce infused with fresh thyme. This quick and simple skillet dish is perfect for a delicious weeknight dinner, offering a delightful balance of zesty citrus and herbal notes.

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Ingredients

Scale 1x2x3x

Chicken

• 2 large boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon olive oil

Sauce

• 3 cloves garlic, minced or pressed
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• Juice of 1 lemon
• 2 tablespoons butter

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Instructions

1. Prepare the chicken: Cut each chicken breast in half lengthwise to create four thin cutlets. Season both sides evenly with kosher salt and black pepper. Place the flour in a shallow bowl or plate and lightly dredge each chicken piece in the flour, shaking off any excess.
2. Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side until golden brown and cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
3. Sauté garlic and thyme: If the skillet seems dry, add a splash more olive oil. Add minced garlic and thyme leaves to the skillet and sauté for about 1 minute until fragrant, making sure not to burn the garlic.
4. Deglaze and simmer: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in chicken broth and bring the mixture to a simmer. Let it cook for 5-6 minutes until the sauce reduces and slightly thickens.
5. Finish the sauce and serve: Stir in fresh lemon juice and butter, stirring until the butter melts and the sauce becomes smooth. Adjust seasoning to taste. Return the chicken to the skillet just to warm through, spoon the sauce over the pieces, and serve immediately.

Notes

• For best flavor, use fresh thyme if available; dried thyme works as a substitute.
• Be sure not to overcook the chicken to keep it tender and juicy.
• If you prefer a thicker sauce, you can whisk in a slurry of flour or cornstarch with water before adding the butter.
• Serve with steamed vegetables, rice, or crusty bread to soak up the flavorful sauce.
• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for optimal flavor.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Lemon Thyme Chicken, pan-seared chicken, lemon chicken, easy chicken recipe, quick chicken dinner