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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
