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Creamy Chicken and Thyme Recipe

"Thyme gives this simple chicken dish its unique flavor," shares Harriet Johnson from Champlin, Minnesota. "I lightened up the original recipe by using reduced-fat sour cream. My husband loves this, as do friends from my Weight Watchers group."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 can (14-12 ounces) reduced-sodium chicken broth, divided
  • 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 yolk-free noodles, optional


  • 1. Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Reduce heat; cover and simmer for 10-12 minutes or until juices run clear, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low.
  • 2. 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, for 5 minutes or until slightly thickened. Place chicken breasts over hot cooked noodles if desired. Drizzle with sauce. Yield: 4 servings.

Nutritional Facts

1 each: 179 calories, 4g fat (2g saturated fat), 76mg cholesterol, 569mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 30g protein. Diabetic Exchanges: 3 lean meat.

Reviews for Creamy Chicken and Thyme

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shecooksalot User ID: 5888460 217761
Reviewed 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 User ID: 6411056 92853
Reviewed 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."

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