Creamy Lemon Thyme Chicken

A cozy chicken dinner featuring a bright, silky cream sauce with lemon and thyme, perfect for busy evenings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Modern comfort

Calories: 420

Main Ingredients

4 pieces boneless skinless chicken breasts (around 1.5 lbs total) Choose even-sized breasts for uniform cooking.
1/4 teaspoon salt Adjust to taste.
1/4 teaspoon freshly ground black pepper Adjust to taste.
1 Tablespoon olive oil Use neutral oil like avocado if preferred.
1.5 cups chicken broth Recommend reduced sodium.
1/4 cup lemon juice About 2 medium lemons.
1 Tablespoon lemon zest
1/3 cup finely chopped onion 1/3 of a medium onion.
2 cloves garlic, minced
2.5 teaspoons fresh thyme leaves Or 1.5 teaspoons dried.
1/3 cup heavy cream, at room temperature Full-fat gives the smoothest sauce.
3 Tablespoons unsalted butter, cubed and at room temperature
optional for garnish lemon slices and fresh thyme

Preparation

Pound chicken breasts so they are even in thickness and season both sides with salt and pepper.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add chicken and cook for 7-8 minutes, turning once until browned but not fully cooked. Remove chicken, cover with foil.
Preheat the oven to 375°F (190°C).
Remove skillet from heat and add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme. Return to medium-high heat and bring to a boil, scraping up browned bits from the skillet. Reduce for 10 minutes until liquid is about 1/2 cup.
Stir in cream and butter, simmering for 3-4 minutes.
Add chicken back to the sauce and place in the preheated oven. Bake for about 10 minutes until chicken is cooked through (165°F/74°C).
Serve with sauce spooned on top and optional garnishes.

Leftovers can be stored in the refrigerator for a few days. Reheat to your liking. Use an ovenproof skillet for ease of cooking.