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Creamy Chicken and Thyme

 Creamy Chicken and Thyme
"Thyme gives this simple chicken dish its unique flavor," shares Harriet Johnson from Champlin, Minnesota. "I lightened up the original recipe by using reduced-fat sour cream. My husband loves this, as do friends from my Weight Watchers group."
4 ServingsPrep/Total Time: 30 min.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-12 ounces) reduced-sodium chicken broth, divided
  • 1 tablespoon all-purpose flour
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dill weed
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion salt
  • 1/8 teaspoon pepper
  • Hot cooked yolk-free noodles, optional


  • Place chicken breasts in a large nonstick skillet. Add 1/2 cup of
  • broth. Reduce heat; cover and simmer for 10-12 minutes or until
  • juices run clear, turning once. Remove chicken from pan; keep warm.
  • Add remaining broth to skillet and bring to a boil; reduce heat to
  • low.
  • In a small bowl, combine the flour and sour cream. Whisk into pan.
  • Stir in the parsley, salt, dill weed, thyme, onion salt and pepper.
  • Simmer, uncovered, for 5 minutes or until slightly thickened. Place
  • chicken breasts over hot cooked noodles if desired. Drizzle with
  • sauce.
  • Yield: 4 servings.

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Creamy Chicken and Thyme (continued)

Nutritional Facts: One serving (1 chicken breast half with 1/4 cup sauce, calculated without noodles) equals 179 calories, 4 g fat (2 g saturated fat), 76 mg cholesterol, 569 mg sodium, 4 g carbohydrate, 0.55 g fiber, 30 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.