Skillet Chicken with Creamy Lemon Thyme Sauce
Ok so first of all, how was your weekend!? What did you do? Mine was all kinds of crazy. Two cities and two book signings in two days. But with chaos comes all sorts of fun. I plan to post a little recap of the book tour so far on my blog tomorrow, so check back for Sally’s Candy Addiction shenanigans.
I’m flying home today, but had to get this recipe up on the blog in case you were looking for a new dinner recipe. Ahh! So, I love this recipe. I made it 2 or 3 times before leaving for the book tour trip. It’s relatively healthy, full of lots of fresh flavor, and couldn’t be any easier.
Just another recipe to add to my growing savory section. Speaking of. Have you made my butternut squash mac & cheese yet? Because I’ve been craving it the past week straight. I even dreamed about it one night? What is my life.
My summers seem to take on a foodie theme. Three years ago it was The Year of the Strawberry. Everything was strawberry. Muffins, cheesecake, smoothies, piles and piles of fresh, juicy strawberries. Two year ago was The Year of the Heirloom Tomato. I ate them by the bushel-full. All summer long popping them like candy. Gimme gimme gimme.
Last year I was very pregnant all summer long and it was definitely The Year of The Lime, including but not limited to eating my way though boxes and boxes of sour lime popsicles. To be fair, I always obsess over lime so it’s safe to say that a double pregnancy just intensified that pre-existing obsession. This summer has turned out to be a little bit mixed but I feel comfortable naming it The Year of Lemon + Herb. Looking back, I think at least forty percent of our weeknight meals featured lemon and herbs so I’m going with it.
Anyway, let’s talk about how the heck I came up with this recipe. Well, first of all– zesty lemon and fresh thyme go together like chocolate and peanut bu… ok that’s a total lie. But the flavor combo is a classic and tastes unbelievable with chicken. Today’s skillet chicken actually came from my skillet chicken with creamy cilantro lime sauce. Can we just talk about how that recipe has taken the world by storm in only 3 months? I’m blown away, but simultaneously not surprised at all by its popularity. It’s that incredible.
And today’s dinner recipe was inspired by its goodness!
All you need is one skillet to cook up today’s meal. A one pan wonder, if you will.
INGREDIENTS:
DIRECTIONS:
NOTES:
I’m flying home today, but had to get this recipe up on the blog in case you were looking for a new dinner recipe. Ahh! So, I love this recipe. I made it 2 or 3 times before leaving for the book tour trip. It’s relatively healthy, full of lots of fresh flavor, and couldn’t be any easier.
Just another recipe to add to my growing savory section. Speaking of. Have you made my butternut squash mac & cheese yet? Because I’ve been craving it the past week straight. I even dreamed about it one night? What is my life.
My summers seem to take on a foodie theme. Three years ago it was The Year of the Strawberry. Everything was strawberry. Muffins, cheesecake, smoothies, piles and piles of fresh, juicy strawberries. Two year ago was The Year of the Heirloom Tomato. I ate them by the bushel-full. All summer long popping them like candy. Gimme gimme gimme.
Last year I was very pregnant all summer long and it was definitely The Year of The Lime, including but not limited to eating my way though boxes and boxes of sour lime popsicles. To be fair, I always obsess over lime so it’s safe to say that a double pregnancy just intensified that pre-existing obsession. This summer has turned out to be a little bit mixed but I feel comfortable naming it The Year of Lemon + Herb. Looking back, I think at least forty percent of our weeknight meals featured lemon and herbs so I’m going with it.
Anyway, let’s talk about how the heck I came up with this recipe. Well, first of all– zesty lemon and fresh thyme go together like chocolate and peanut bu… ok that’s a total lie. But the flavor combo is a classic and tastes unbelievable with chicken. Today’s skillet chicken actually came from my skillet chicken with creamy cilantro lime sauce. Can we just talk about how that recipe has taken the world by storm in only 3 months? I’m blown away, but simultaneously not surprised at all by its popularity. It’s that incredible.
And today’s dinner recipe was inspired by its goodness!
All you need is one skillet to cook up today’s meal. A one pan wonder, if you will.
INGREDIENTS:
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
DIRECTIONS:
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
NOTES:
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
- After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
