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Lemon Thyme Chicken Recipe
Lemon Thyme Chicken Recipe photo by Taste of Home

Lemon Thyme Chicken Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Thyme Chicken in Light & Tasty April/May 2006, p19

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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Lemon Thyme Chicken

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (13)
3 Star
 (6)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Sep. 30, 2013

"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."

MY REVIEW
Reviewed Mar. 8, 2013

"This is sooooo good! Packed with flavor & easy to make. We'll be making this again!

~ Theresa"

MY REVIEW
Reviewed Feb. 26, 2013

"I have made it a ton of times already!!! It is one of my favorites!!!"

MY REVIEW
Reviewed Jan. 13, 2013

"Good recipe. I added sauteed mushrooms to the dish. The tang of the lemon was prefect on rice."

MY REVIEW
Reviewed Oct. 26, 2012

"loved it."

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