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Creamy Lemon Thyme Chicken Recipe

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4.6 from 79 reviews

Creamy Lemon Thyme Chicken is a delicious and elegant dish featuring tender boneless chicken breasts cooked in a luscious lemon-infused cream sauce with fresh thyme. The chicken is first seared to a golden brown, then simmered in a flavorful broth and lemon mixture before finishing in the oven to achieve juicy, perfectly cooked meat. This dish combines tangy citrus notes with aromatic herbs and rich cream, making it a perfect weeknight dinner or special occasion meal.

Ingredients

Units Scale

Chicken

  • 4 boneless skinless chicken breasts (around 1.5 lbs total)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil

Sauce

  • 1 and 1/2 cups (360ml) chicken broth (reduced sodium recommended)
  • 1/4 cup (60ml) lemon juice (about 2 medium lemons)
  • 1 Tablespoon lemon zest
  • 1/3 cup finely chopped onion (1/3 of a medium onion)
  • 2 cloves garlic, minced
  • 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
  • 1/3 cup (80ml) heavy cream, at room temperature
  • 3 Tablespoons (43g) unsalted butter, cubed and at room temperature

Optional Garnish

  • Lemon slices
  • Fresh thyme

Instructions

  1. Prepare the chicken: If the chicken breasts are unevenly thick, pound them down so they’re roughly the same thickness. This ensures even cooking.
  2. Season and sear: Lightly sprinkle both sides of each chicken breast with salt and pepper. Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken and cook for 7-8 minutes total, turning once halfway through. The chicken should be nicely browned but not fully cooked. Remove chicken from skillet and cover tightly with foil.
  3. Preheat oven: Set your oven to 375°F (190°C) to get ready for baking the chicken.
  4. Make the sauce: Remove skillet from heat and add chicken broth, lemon juice, lemon zest, chopped onion, minced garlic, and thyme. Return skillet to medium-high heat and stir, scraping up browned bits from the pan. Bring to a boil and let the liquid reduce uncovered for 10 minutes until about half remains (around 1/2 cup or 120ml).
  5. Add cream and butter: Stir in the heavy cream and butter cubes. Bring to a gentle simmer and cook for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly and becomes creamy.
  6. Bake the chicken: Return the chicken breasts to the skillet with the sauce. Place the ovenproof skillet into the preheated oven and bake for about 10 minutes, or until chicken is thoroughly cooked with an internal temperature of 165°F (74°C).
  7. Serve: Spoon the luscious sauce over the chicken and garnish with lemon slices and fresh thyme if desired. Serve immediately and enjoy. Store any leftovers in the refrigerator and reheat as needed.

Notes

  • Use reduced sodium chicken broth to control the saltiness of the sauce.
  • Pounding the chicken breast helps it cook evenly and prevents dryness.
  • You can substitute dried thyme if fresh is unavailable; reduce the quantity accordingly.
  • Make sure the cream and butter are at room temperature to blend smoothly into the sauce.
  • This dish pairs beautifully with rice, mashed potatoes, or steamed vegetables.
  • Cooking times may vary slightly depending on chicken thickness and oven.

Find it online: https://stoveandlove.com/creamy-lemon-thyme-chicken-recipe/