Description

Craving a vibrant, restaurant-quality meal that’s quick enough for a weeknight? What if you could sear juicy chicken breasts and simmer them in a creamy lemon-thyme sauce using just one skillet in under an hour? Creamy Lemon Thyme Chicken is your answer—a 4.8-star-rated dish from 29 reviews, perfect for family dinners, date nights, or meal prep

Ingredients

Here’s the lineup for 4 servings (1 chicken breast each). Each ingredient plays a key role, with swaps for flexibility.

Boneless, skinless chicken breasts (4, about 1.5 lbs total): Lean, tender protein. Sub: Chicken thighs or tofu for vegetarian (adjust cooking time).
Salt (1/4 teaspoon): Enhances chicken flavor. Sub: Kosher salt or low-sodium alternatives.
Black pepper (1/4 teaspoon, freshly ground): Adds mild heat. Sub: White pepper.
Olive oil (1 tablespoon): Sears chicken for a golden crust. Sub: Avocado oil or vegetable oil.
Chicken broth (1 1/2 cups, 360ml, reduced sodium): Forms the savory sauce base. Sub: Vegetable broth or water with bouillon.
Lemon juice (1/4 cup, 60ml, about 2 medium lemons): Adds bright, tangy flavor. Sub: Lime juice or white wine vinegar.
Lemon zest (1 tablespoon): Intensifies citrusy aroma. Sub: Orange zest or omit.
Onion (1/3 cup finely chopped, 1/3 medium onion): Provides savory depth. Sub: Shallots or 1 teaspoon onion powder.
Garlic (2 cloves, minced): Enhances savory warmth. Sub: 1/2 teaspoon garlic powder.
Fresh thyme leaves (2 1/2 teaspoons, or 1 1/2 teaspoons dried): Adds earthy, herby notes. Sub: Rosemary or dried oregano.
Heavy cream (1/3 cup, 80ml, room temperature): Creates creamy texture. Sub: Half-and-half, coconut cream, or cashew cream (dairy-free).
Unsalted butter (3 tablespoons, 43g, cubed, room temperature): Enriches and thickens sauce. Sub: Olive oil or vegan butter.
Optional garnishes: Lemon slices and fresh thyme for brightness. Sub: Parsley or chives.

These ingredients are fresh, accessible, and pantry-friendly, creating a wholesome, flavorful dish

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Instructions

Prep the chicken: If the 4 chicken breasts are uneven, pound them to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Sprinkle both sides with 1/4 teaspoon each salt and pepper. Tip: Even thickness ensures uniform cooking; pat chicken dry for a better sear.
Sear the chicken: Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add chicken and sear for 7-8 minutes, turning once halfway, until golden but not fully cooked inside. Transfer to a plate and cover tightly with foil. Tip: Don’t overcrowd the skillet; sear in batches if needed.
Preheat oven: Preheat to 375°F (190°C). Tip: Place a baking sheet under the skillet in the oven to catch drips.
Make the sauce: Remove skillet from heat and add 1 1/2 cups chicken broth, 1/4 cup lemon juice, 1 tablespoon lemon zest, 1/3 cup chopped onion, 2 minced garlic cloves, and 2 1/2 teaspoons fresh thyme (or 1 1/2 teaspoons dried). Return to medium-high heat, stir to scrape up browned bits, and bring to a boil. Boil uncovered for 10 minutes until reduced to about 1/2 cup (120ml). Stir in 1/3 cup heavy cream and 3 tablespoons cubed butter. Simmer for 3-4 minutes, stirring occasionally, until thickened. Tip: Stir constantly when adding cream to avoid curdling.
Bake the chicken: Return chicken and any juices to the skillet, coating in sauce. Place skillet in the oven and bake for 10 minutes until chicken reaches 165°F (74°C) internally. Tip: Check thinner pieces at 8 minutes to avoid overcooking.
Serve: Plate chicken with sauce spooned over the top. Garnish with optional lemon slices and fresh thyme. Tip: Slice chicken for a fancier presentation.