- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 tablespoon butter
- 1/2 teaspoon dried thyme
- 1 cup chicken broth
- 3 tablespoons lemon juice
- 2 tablespoons minced fresh parsley
- In a small bowl, combine the flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle the remaining flour mixture over both sides of chicken.
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear. Remove and keep warm.
- In the same pan, saute onion in butter until tender. Add thyme and reserved flour mixture; stir until blended. Gradually stir in the broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. Sprinkle with parsley. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Lemon Thyme Chicken
"Really good. However, I think my chicken breasts were too big--they took forever to cook and I had to add broth just to keep pan from being completely dry. Sauce ended up being so brown my husband thought it was beef broth! Haha but we will try it again. Still had great flavor."
"I used lemon thyme from my herb garden; maybe a teaspoon. Talk about packing a punch!! It was too sharp of a taste for my boyfriend with the lemon juice and lemon thyme and I used a strong chicken bouillon but I can't get enough of it."
"This is sooooo good! Packed with flavor & easy to make. We'll be making this again!~ Theresa"
"I have made it a ton of times already!!! It is one of my favorites!!!"
"Good recipe. I added sauteed mushrooms to the dish. The tang of the lemon was prefect on rice."