This Lemon Chicken with Thyme is a bright, comforting Mediterranean-inspired main dish that comes together quickly for a satisfying weeknight dinner. Tender skinless chicken breasts are lightly dredged in seasoned flour and pan-seared until golden, then finished in a fragrant sauce of chicken broth, fresh lemon juice, and aromatic thyme. The result is juicy chicken coated in a light, savory sauce with a perfect balance of citrus acidity and herbal warmth. It pairs beautifully with rice, pasta, or roasted vegetables. Simple to prepare using pantry staples, this recipe delivers restaurant-quality flavor with minimal effort.
Lemon Chicken With Thyme
Description
This Lemon Chicken with Thyme is a bright, comforting Mediterranean-inspired main dish that comes together quickly for a satisfying weeknight dinner. Tender skinless chicken breasts are lightly dredged in seasoned flour and pan-seared until golden, then finished in a fragrant sauce of chicken broth, fresh lemon juice, and aromatic thyme. The result is juicy chicken coated in a light, savory sauce with a perfect balance of citrus acidity and herbal warmth. It pairs beautifully with rice, pasta, or roasted vegetables. Simple to prepare using pantry staples, this recipe delivers restaurant-quality flavor with minimal effort.Ingredients
Directions
-
In a plastic or paper bag, combine the flour, salt, and pepper; shake to mix.
-
Add the chicken breasts to the bag and shake to coat lightly.
-
Remove the chicken and reserve the excess seasoned flour in the bag or a small bowl.
-
Add the chicken to the skillet and brown on one side, about 5 minutes.
-
Add the remaining 1 tablespoon of olive oil, turn the chicken, and brown well on the second side, about 5 minutes longer.
-
Transfer the chicken to a plate and set aside.
-
Coarsely chop the onion.
-
Add the margarine to the same skillet.
-
When the margarine melts, add the onion and cook, stirring, until softened, about 2-3 minutes.
-
Stir in the reserved seasoned flour and cook, stirring constantly, until the flour is completely incorporated and slightly golden, about 1 minute.
-
Gradually whisk in the chicken broth, 2 tablespoons of lemon juice, and the thyme; bring the mixture to a boil, stirring constantly to prevent lumps.
-
Return the chicken to the skillet, reduce the heat to medium-low, and cover the skillet.
-
Cook until the chicken is tender and opaque throughout, about 5 minutes.
-
Divide the chicken among 4 plates.
-
Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet.
-
Pour the sauce over the chicken.
-
Serve immediately with lemon wedges and a sprinkling of chopped parsley, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 452.8kcal
- % Daily Value *
- Total Fat 21.1g33%
- Saturated Fat 4.9g25%
- Cholesterol 138.4mg47%
- Sodium 2600.7mg109%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 0.9g4%
- Sugars 1.3g
- Protein 48.7g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a richer sauce, you can substitute butter for the margarine.
If the sauce is too thick, add a splash more chicken broth or water to reach your desired consistency.
Fresh thyme can be used instead of dried; use 1 teaspoon of fresh thyme leaves if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
To ensure even cooking, pound the chicken breasts to a uniform thickness before seasoning.
