Skillet Chicken with Lemon Thyme Sauce

One skillet is all you need to create this crispy chicken paired with creamy lemon thyme sauce! I recommend doubling the sauce (all the ingredients used in step 4) if you like lots of extra sauce.




Ingredients


  • 4–5 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • zest & juice from 1 lemon (about 2 Tbsp juice)
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons fresh thyme leaves
  • 3 Tablespoons heavy cream*
  • 2 Tablespoons unsalted butter, cubed
  • optional: lemon slices and more thyme for garnish

Instructions


  1. Preheat oven to 375°F (190°C).
  2. If the chicken breasts are uneven in thickness, pound them down so they’re all even. This way all the breasts will cook through simultaneously. Sprinkle each with salt and pepper.
  3. In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn’t have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.
  4. Remove skillet from heat and add the broth, lemon zest & juice, onion, garlic, and thyme. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.
  5. Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.
  6. Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Full recipe:Click here

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