Lemon Thyme Chicken is tangy and perfectly balanced with the lemon, thyme and onion gravy. It is truly a beautifully plated dish that is great for company. I love to pair it with roasted potatoes and broccoli. I also love to smother the gravy over my potatoes!
Lemon Thyme Chicken is one of my mom’s favorite recipes. She is a huge lemon lover and I like to make this for her when she comes to visit. I found this recipe in my Taste of Home Light and Tasty 2007 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- 1 chicken breast
- 3 tablespoons of sauce
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
1 pound butter
-
flour 5 ibs
-
olive oil
-
dried thyme
Grocery
-
1 - pound boneless chicken breasts
-
1 - onion
-
1 - can chicken broth
-
2 - lemons
-
1 - bunch fresh parsley
Let's prep!
Ingredients
Prep
Ingredients
| 3 tablespoons flour |
| 1/2 teasoon salt |
| 1/4 teaspoon pepper |
| 4 boneless skinless chicken breasts |
| 3 teaspoons olive oil |
| 1 medium onion |
| 1 tablespoon butter |
| 1/2 teaspoon dried thyme |
| 1 cup chicken broth |
| 3 tablespoon lemon juice |
| 2 tablespoons fresh parsley |
Prep
- Gather all of your ingredients and measuring tools
- Dice 1 onion and place in a prep bowl
- Chop 2 tablespoons of parsley and place in a small prep bowl
- Juice 2 lemons and set aside 3 tablespoons lemon juice in a small prep bowl
- Pound chicken until it is even thickness; set aside
- In a small prep bowl add and stir:
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Measure 4.5 teaspoons in a different prep bowl
- Add 1/2 teaspoon dried thyme
- Place chicken on a sheet pan or plate
- Sprinkle remaining flour (with no thyme) over each side of the chicken; refrigerate
- Measure 1 cup of chicken broth and set next to stove
Let's cook!
- Complete prep from the prep tab above.
- In a non-stick skillet with 3 teaspoons of olive oil over medium heat sauté chicken for 4-8 minutes (depending on thickness) on each side until the center reaches 165° F. Remove from pan and keep warm.
- I like to place on a plate and cover with tin foil.
- In the same pan melt 1 tablespoon of butter then sauté onion until soft.
- Add the flour and thyme to the pan and cook for 1-2 minutes until the flour is no longer white.
- Slowly add chicken broth and lemon juice then stir with a wooden spoon bringing to a boil.
- Cook 2-4 minutes until thickened. Serve the sauce over chicken adding a dash of parsley.
This recipe can also be found in Weekly Dinners for 2 under $45 – Menu 5
