How To Make Skillet Chicken with Lemon Thyme Sauce
This savory skillet chicken is made with juicy and tender chicken, all coated in a creamy-tangy sauce. Whip up a filling serving in just under 1 hour!
Serves:
Ingredients
- 5chicken breasts,skinless boneless
- ¼tspsalt
- ¼tspfreshly ground black pepper
- 1tbspolive oil
- 1cupchicken broth
- 1lemon,(about 2 tbsp juiced), zested
- ¼cuponion,finely chopped
- 1garlic clove,minced
- 2tspfresh thyme leaves
- 3tbspheavy cream
- 2tbspunsalted butter,cubed
- lemon slices,and more thyme, for garnish, optional
Instructions
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Preheat the oven to 375 degrees F. If the chicken breasts are uneven in thickness, pound them down so they’re all even. Sprinkle each with salt and pepper.
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In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning once. Set chicken on a plate and cover tightly with foil.
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Remove the skillet from heat and add the broth, lemon zest and juice, onion, garlic, and thyme. Return to heat.
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Cook and stir to scrape up the browned bits from the bottom of the skillet.
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Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around ¼ cup.
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Reduce the heat to medium-low, then add the cream and butter. Stir until butter has melted. Add the chicken to the sauce and place the skillet in the preheated oven.
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Bake for about 5 to 10 minutes until the chicken is completely cooked through.
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Serve the chicken with sauce spooned on top, garnished with lemon slices and extra thyme, and enjoy!
Recipe Notes
Leftovers keep well in the refrigerator for a few days. Reheat to liking.
Nutrition
- Calories: 525.34kcal
- Fat: 34.20g
- Saturated Fat: 12.70g
- Trans Fat: 0.46g
- Monounsaturated Fat: 13.82g
- Polyunsaturated Fat: 5.14g
- Carbohydrates: 5.16g
- Fiber: 0.68g
- Sugar: 2.06g
- Protein: 47.51g
- Cholesterol: 171.68mg
- Sodium: 374.17mg
- Calcium: 44.55mg
- Potassium: 593.67mg
- Iron: 1.96mg
- Vitamin A: 148.74µg
- Vitamin C: 9.49mg
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