Creamy Chicken and Thyme

Name: Creamy Chicken and Thyme
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 4 boneless skinless chicken breast halves (4 ounces each); 1 can (14-1/2 ounces) reduced-sodium chicken broth; 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 egg noodles, optional

Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. —Harriet Johnson, Champlin, Minnesota

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
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 egg noodles, optional

Directions

Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, 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, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles.

Nutrition Facts

1 serving: 167 calories, 5g fat (2g saturated fat), 66mg cholesterol, 575mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Originally published as Creamy Chicken And Thyme in Light & Tasty June/July 2004

Reviews

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Anonymous

Feb 16, 2019

This was a really easy recipe. I saute one onion sliced thin and removed from the same pan that I made the rest of the recipe. I added the onions when I put the chicken back into the sauce. This is a keeper, as my husband said.
shecooksalot

Jan 13, 2015

I really liked this recipe. It came together pretty fast and my family really enjoyed it. I served it over noodles as suggested and with a side salad. Great, easy, tasty, weeknight meal.
germanycook

Apr 3, 2012

This was quite good! I used regular chicken broth, which made it abit saltier so next time I will cut out the salt. The herbs were so flavourful and overall it was a very good healthy supper dish.