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Lemon Thyme Chicken

 Lemon Thyme Chicken
Buttered onions are a great addition to the lemon sauce of this easy supper. Best of all, it takes only a few minutes to brown the lightly breaded chicken on the stove top. -Kay Shimonek of Corsicana, Texas
4 ServingsPrep: 10 min. Cook: 25 min.


  • 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

2 of 2

Lemon Thyme Chicken (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 chicken breast half with 3 tablespoons sauce equals 213 calories, 8 g fat (3 g saturated fat), 70 mg cholesterol, 614 mg sodium, 10 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.