Lemon Thyme Chicken

4.91 from 21 votes

Meet your new favorite weeknight dinner! A no-fail method for quickly-cooked chicken breasts, paired with a simple sauce of garlic, herbs, white wine, and citrus.

Prep Time5

Cook Time20

Total Time25

Course: Main

Cuisine: American

Keyword: lemon thyme chicken

Servings: servings

Calories: 276kcal

Author: Monica Lensink

Ingredients

2 large boneless, skinless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup all-purpose flour
1 Tablespoon olive oil
3 cloves garlic minced or pressed
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
juice of 1 lemon
2 Tablespoons butter

Instructions

Cut the chicken in half lengthwise so you have four thinner cutlets, then season both sides with the salt and pepper. Place the flour in a shallow bowl or plate, then lightly dredge each piece of chicken through it to coat, shaking gently to remove any excess.
2 large boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/4 cup all-purpose flour
Warm the olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 2-3 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, tent with foil if desired, and set aside.
1 Tablespoon olive oil
If the pan looks extremely dry, add a tiny bit more olive oil. Add garlic and thyme to the skillet and sauté for about 1 minute, just until fragrant.
3 cloves garlic, 2 teaspoons fresh thyme leaves
Add wine and scrape the bottom of the skillet to loosen any browned bits, then stir in the chicken broth. Bring the liquid to a simmer, and cook until the sauce is reduced and slightly thickened, 5-6 minutes.
1/2 cup dry white wine, 3/4 cup low-sodium chicken broth
Add the lemon juice, followed by the butter, and stir until butter is melted. Taste and adjust seasonings as needed. Return the chicken to the pan to warm briefly, spoon the sauce over each piece, and serve.
juice of 1 lemon, 2 Tablespoons butter

Notes

Chicken Tip 1: Start with fairly large boneless, skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. You can instead buy “thin-sliced” chicken and skip the cutting step, but in this case be sure to start with 4 pieces—or even more—to yield 4 servings since the store-bought thin-sliced cutlets are often really thin.
Chicken Tip 2: If you can, let your chicken rest at room temperature for 10-15 minutes before you begin cooking it. Fridge-cold chicken breasts tend to cook less evenly, i.e. they can be overcooked and dry on the outside by the time they are fully cooked on the inside.
Chicken Tip 3: If you slice your chicken breasts into cutlets and they’re still noticeably uneven, you have the option to pound them out until the thickness is more uniform. Just put the chicken on a cutting board, cover with a piece of plastic wrap, and smash the overly thick parts down a few times with either a meat mallet or just a rolling pin. It’s actually kind of satisfying. :)
White Wine: If you don’t want to cook with wine, just use more chicken broth instead.
Flour: Substitute almond flour or just skip this step to keep this dish gluten-free.
Charred Lemon Slices: If you want to up the visual presentation of this, tuck extra sprigs of fresh thyme around the skillet and top with a few charred lemon slices. Make these either in the same skillet before you start the chicken, or, to save time, in a separate pan while you prepare the chicken and sauce. Cut thin slices of lemon and brush or spray them lightly with olive oil. Place in a skillet over medium-high heat and don't touch! Check them every 3 minutes or so; flip when the underside starts to blacken.
Recipe: Originally adapted from Taste of Home and Everyday Annie.

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