25 minutes
A delicious and easy-to-make chicken dish featuring the bright flavors of lemon and thyme.
Flour, for dredging
cups
Salt, seasoning
to taste
Freshly Ground Pepper, seasoning
to taste
Skinless Boneless Chicken Breasts
0 oz
tablespoons
sprigs
Shallots, finely chopped
tablespoons
Garlic, finely chopped
teaspoons
Lemon Zest, grated
teaspoons
tablespoons
cups
tablespoons
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.
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