This time, we made them into a confit, a slow-cooked and chutney-textured preserve with lemon, black peppercorns and garlic. Of course, you could always lightly flour and fry them, then serve the golden coins with cream cheese speckled with chopped tarragon. Given a few small ones, I would dip them in a light tempura batter, then drop them into deep, bubbling oil and eat them with shavings of sushi ginger and ponzu sauce. It’s also a sturdy skillet made of high-quality material that will last you many years.Others might prefer to grate them into a dressing of white-wine vinegar and crushed mint or squash them into thin patties with basil, grated feta and a beaten egg then fry until crisp and golden. Chantal Sauté Skillet – I like this skillet for when I make recipes with lots of sauce, the skillet height is perfect so no drippings while cooking.Tools/Ingredients I use to make this recipe: Using fresh lemon zest and thyme is key!.Also, you can add red pepper flakes for a spicy kick.Stir it in right before you are done cooking it. To make the dish even creamier and the sauce thicker, you can add 1 cup of grated parmesan to the sauce.I prefer to leave it creamy and serve it over pasta. The sauce is NOT thick, as it is not flour based.The white wine adds such a nice flavor to this recipe, but if you want to skip the alcohol, you can replace it with chicken broth.Cut it and if its still pink, cook it in the sauce on low for a few more minutes. Make sure the meat is cooked, you don’t want to serve raw chicken.Definitely brown the chicken on both sides to golden perfection, it will take a few minutes, but it will make a huge difference in taste.A cast-iron skillet or any NON-stick skillet, will work great for this recipe.You can add 1/2 cup more heavy cream, for more sauce. You can make this recipe with 3-4 chicken breasts, the sauce will be enough.

Shrimp, pork, or beef works great as well. Also, feel free to make it with thighs, or other proteins as well.You should use quality meat, preferably organic, in this case, I used organic chicken breasts.Tips and Tricks to make the perfect One-Pan Creamy Lemon Thyme Chicken: Reheat it over medium heat, or in the microwave until warm. If you have leftover, simply store it in an airtight container. Also, feel free to pair it with some rice, steamed broccoli, asparagus, or some salad. You can enjoy it as is with some crusty bread on the side, and dip into the delicious sauce. For a more subtle herb flavor, simply go with some parsley. You could use rosemary, sage, basil, oregano as well. Other herbs: Substitute the thyme with other herbs. Use freshly grated parmesan, or use other types that you prefer. Pork, shrimp, beef, are great alternatives.Īdd cheese: For a more profound flavor and even creamier texture, add some cheese. However, feel free to use thighs, or other meats altogether. Other Proteins: I used chicken breasts in this recipe. Serve: Garnish fresh herbs, and serve as is, or over some rice or pasta.Simmer: Lastly, simmer the chicken in the sauce for about 5 minutes, while stirring from time to time.Add the heavy cream, and then add back the poultry to the pan. Then, make the lemon thyme sauce by mixing the sauce ingredients from the recipe card below. Make the sauce: Once the meat is browned, set aside.Then, add some butter to a skillet, and brown it for about 4-5 minutes on each side.

Sear the chicken: First season the poultry with salt and pepper.

This recipe is super quick and easy to make. Give it a try, and you will see how easy and yummy this garlic lemon chicken is! How to make Lemon Thyme Chicken? You can easily make it in advance by simply combining the marinade with the poultry, and then refrigerate. This dish is best served with the mushroom sauce over some rice, pasta or mashed potatoes. The meat is tender and juicy, while the sauce is very creamy and flavorful. The juicy lemon chicken can be easily made for a crowd and the dish is nice enough to serve when you have guests. The chicken breast is seared to perfection, and after that cooked in a creamy mushroom sauce.Īlso, the sauce is zesty and refreshing, flavored with fresh thyme and lemon zest. Lemon Thyme Chicken is the perfect comfort weeknight meal, made in one pan in just about 30 minutes. For more amazing recipes, check out my Honey Balsamic Chicken, Shrimp Fried Rice, and Peach Pork Chops. I love making simple, yet flavorful dishes to feed the family.

An easy and delicious one-pan dinner that is ready in 30 minutes. Lemon Thyme Chicken is creamy and fragrant, made with white wine, lemon zest, cream, mushrooms, and thyme.

Lemon thyme pasta