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
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 4 servings


  • 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


  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

Full-Bodied White Wine

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

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Reviewed Feb. 25, 2015

"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."

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."

Reviewed Mar. 8, 2013

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

~ Theresa"

Reviewed Feb. 26, 2013

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

Reviewed Jan. 13, 2013

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

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