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.
Cost Per Serving $5.10 as of May 2022
If you have ZERO ingredients then this recipe will cost about $20.38.
If you have a fully stocked pantry this recipe will cost about $15.52.
- Cost per serving is reduced to $3.88.
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Stove Top
Recipe serves: 4
Serving size: 1 chicken breast and 3 tablespoons of sauce
Equipment needed: 1 deep skillet, lemon juicer, prep bowls & quarter sheet pan
Total time: 30 minutes
Let's grocery shop!
I am assuming you have salt and pepper. It is not included in pantry and spices. If you have a fully stocked pantry there will be a savings of about $9.85.
Pantry & Spices
Total: $9.85 as of May 2022
-
1 pound butter $3.58
-
flour 5 ibs $1.56
-
olive oil $2.77
-
dried thyme $1.94
Grocery
Total: $10.53 as of May 2022
-
1 - pound boneless chicken breasts $6.93
-
1 - onion $0.62
-
1 - can chicken broth $0.67
-
2 - lemons $1.32
-
1 - bunch fresh parsley $0.99
Let's prep!
| 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 |
- 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
Side Options
Vegetables such as broccoli, cauliflower, brussels sprouts, carrots, etc.
Starches such as potatoes, pasta, rice
Side Salad
