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    Lemon-Thyme Chicken Breasts

    clock-icon25 minutes
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    Author
    Pixicook editorial team

    A delicious and easy-to-make chicken dish featuring the bright flavors of lemon and thyme.

    Ingredients for Lemon-Thyme Chicken Breasts

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Flour, for dredging

    cups

    Substitute chevron-down

    Salt, seasoning

    to taste

    Substitute chevron-down

    Freshly Ground Pepper, seasoning

    to taste

    Substitute chevron-down

    Skinless Boneless Chicken Breasts

    0 oz

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Substitute chevron-down

    Shallots, finely chopped

    tablespoons

    Substitute chevron-down

    Garlic, finely chopped

    teaspoons

    Substitute chevron-down

    Lemon Zest, grated

    teaspoons

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    How to Make Lemon-Thyme Chicken Breasts

    1. Season and Dredge Chicken

    Begin by seasoning your flour with a generous pinch of salt and a few grinds of fresh pepper. Dredge each chicken breast in the seasoned flour, ensuring they are evenly coated.

    2. Brown the Chicken

    Heat the olive oil in a heavy skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Cook them for about 5 minutes on each side, until they are lightly browned and have a nice crust.

    3. Sauté Aromatics

    After the chicken is nicely browned, remove any excess oil from the skillet, but keep the chicken in the pan. Add the thyme, shallots, and garlic to the skillet, and sauté for about a minute.

    4. Add Liquids and Zest

    Next, add the lemon zest, lemon juice, and chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

    5. Finish the Sauce

    Add the butter to the skillet and let it melt into the sauce. Cook for about 3 minutes, allowing the sauce to thicken slightly and become glossy.

    6. Serve

    Serve the chicken breasts immediately, spooning some of the luscious lemon-thyme sauce over each piece.

    Variations

    Flavor Variations

    Mediterranean with oregano and feta, Mexican with lime and cilantro, Asian with soy sauce and ginger, Indian with garam masala and yogurt.

    Protein Swaps

    Use pork chops, white fish, or tofu as alternatives to chicken.

    Sauce Variants

    Creamy with cream or coconut milk, tomato-based with chopped tomatoes or paste, wine-infused with white or red wine.

    Sauce Swap

    Make a pan sauce with white wine or chicken broth, cream, capers, or artichoke hearts.

    Spice It Up

    Add red pepper flakes, cayenne pepper, smoked paprika, cumin, or coriander.


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