Creamy Lemon Thyme Chicken is all made in one pan or skillet. Easy to prepare, ready in under 30 minutes and a tangy, creamy sauce, this simple chicken dish is an insanely delicious dinner for any night of the week.
Ingredients
- 4 (approx 600g) small chicken breasts (or 2 large cut in half)
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 teaspoons plain (all-purp) flour
- 1 cup chicken stock
- 1 tablespoon fresh thyme leaves, not packed
- 1 tablespoon butter
- 1 shallot, finely chopped
- 1/2 cup cream
- 1/4 cup Juice of one a lemon
- 1/3 cup (20g) finely grated parmesan
- Slices of lemon and torn fresh parsley to serve
For best results, always weigh ingredients where a weight is provided
Instructions
- Season the chicken breasts well with salt and pepper. Heat the oil in a skillet or frying pan over medium-high heat, add the chicken and cook for 5-6 minutes on each side until golden and cooked through (see notes).
- Reduce the heat to low-medium. Mix the flour with 2 tablespoons of the stock until you have a paste, then mix it back into the rest of the stock. Now pour the stock mixture into the pan to deglaze it. Add the butter, stir to combine and cook for 1 minute.
- Add the shallots and thyme and cook for a few minutes until the sauce has thickened slightly and the shallots have softened.
- Add the cream and lemon juice and parmesan and stir to combine. Let the sauce come to a simmer, then simmer for 1 minute or until it reduces by about a third.
- Add back the chicken along with any juices it's sitting in and simmer for another minute. Turn the chicken to coat it well in the sauce.
- Serve with steamed green beans or Warm Potato and Asparagus Salad.
Notes
- Cooking time for the chicken will vary, depending on size.
FOR MORE CHICKEN RECIPES, CLICK HERE
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
