Description
A bright and comforting creamy chicken dish with lemon and thyme that balances richness with citrus brightness, perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 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
- 1 and 1/2 cups chicken broth (reduced sodium recommended)
- 1/4 cup lemon juice (about 2 medium lemons)
- 1 tablespoon lemon zest
- 1/3 cup finely chopped onion
- 2 cloves garlic, minced
- 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
- 1/3 cup heavy cream, at room temperature
- 3 tablespoons unsalted butter, cubed and at room temperature
- Optional for garnish: lemon slices and fresh thyme
Instructions
- Pound chicken breasts to even thickness and season with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat, add chicken, and cook for 7-8 minutes until browned.
- Remove chicken and cover.
- Preheat oven to 375°F (190°C).
- Add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme to the skillet; boil and reduce for 10 minutes.
- Stir in cream and butter, simmer for 3-4 minutes.
- Add chicken back to skillet and transfer to the oven.
- Bake for about 10 minutes, or until chicken reaches 165°F (74°C).
- Serve chicken with sauce and garnish as desired.
Notes
Use fresh lemon juice for the best flavor; allow the cream to reach room temperature before adding to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort / Modern Homestyle
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1.5g
- Sodium: estimated
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 78mg