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Lemon Thyme Chicken

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

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons 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

Directions

  • In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken.
  • In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm.
  • In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with parsley.
Nutrition Facts
1 chicken breast half with 1/4 cup sauce: 308 calories, 14g fat (4g saturated fat), 103mg cholesterol, 647mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1/2 starch.
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Reviews

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Average Rating:
  • Iam64
    May 5, 2020

    This is my go to recipe. I can visit friends, have a glass of wine

  • rmbarr059
    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.

  • flowernerenergize
    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.

  • mglahti
    Apr 8, 2013

    No comment left

  • lurky27
    Mar 8, 2013

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

  • zippygaj
    Feb 26, 2013

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

  • Debann507
    Jan 13, 2013

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

  • Igraine32
    Jan 3, 2013

    No comment left

  • ween26
    Dec 19, 2012

    No comment left

  • Micheal Michele
    Oct 26, 2012

    loved it.