Name: Skillet Chicken with Creamy Lemon Thyme Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless skinless chicken breasts (approximately 1.5 lb total); ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 Tbsp olive oil; 1½ cups (360 ml) low-sodium chicken broth; ¼ cup (60 ml) fresh lemon juice (about 2 medium lemons); 1 Tbsp lemon zest; ⅓ cup finely chopped onion (about ⅓ of a medium onion); 2 cloves garlic, minced; 2½ tsp fresh thyme leaves (or 1½ tsp dried thyme); ⅓ cup (80 ml) heavy cream, at room temperature; 3 Tbsp (43 g) unsalted butter, cubed and at room temperature; Optional garnish: lemon slices and fresh thyme leaves

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I recently tried the Skillet Chicken with Creamy Lemon Thyme Sauce recipe. It’s tender, pan-seared chicken nestled in a fragrant, lemon-tinged cream sauce infused with fresh thyme. It’s elegant but simple, made using just one oven-safe skillet.

Skillet Chicken with Creamy Lemon Thyme Sauce

Why I’ll Love This Recipe

I love that it all comes together in one pan, which means fewer dishes and more flavor. Browning the chicken first builds savory depth, while the lemon-thyme sauce—made from broth, lemon juice, zest, garlic, onion, thyme, cream, and butter—is silky and bright. It’s the kind of saucy chicken I crave for a cozy dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts (about 1.5 lbs)
Salt and pepper
Olive oil
Chicken broth
Fresh lemon juice (about 2 lemons)
Lemon zest
Onion (finely chopped)
Garlic cloves (minced)
Fresh thyme leaves (or dried)
Heavy cream
Unsalted butter
Optional: lemon slices and extra thyme for garnish

directions

I preheat the oven to 375 °F (190 °C).
I season the chicken evenly with salt and pepper, then heat olive oil in a large oven-safe skillet over medium-high heat. I sear each side for about 7–8 minutes total, until nicely browned but not cooked through, and then rest them on a plate covered in foil.
I remove the skillet from heat and add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme. I return the skillet to the stovetop and bring it to a boil, scraping up browned bits from the bottom, and let it boil uncovered for about 10 minutes, until reduced to roughly ½ cup.
I stir in heavy cream and cubed butter, simmering for a few minutes until the sauce is slightly thickened.
I nestle the chicken back into the sauce, turning each piece to coat well, then transfer the skillet to the oven. I bake uncovered for about 10 minutes, until the chicken reaches 165 °F (74 °C) internally.
I serve the chicken with plenty of sauce spooned over it and garnish with lemon slices or extra thyme if I like.

Servings and timing

This recipe makes 4 servings. Prep time takes around 15 minutes, stove cooking about 15 minutes (including sauce reduction), plus 10 minutes in the oven, for a total of approximately 40 minutes.

Variations

I sometimes use boneless chicken thighs instead—they cook just as easily and stay juicy.
I occasionally simplify with dried thyme if I don’t have fresh on hand.
For dairy-free versions, I substitute full-fat coconut cream for heavy cream and coconut oil for butter.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. To reheat, I gently warm the chicken in the skillet or microwave and stir in a splash of broth or water to loosen the sauce. It reheats beautifully without drying out.

FAQs

How do I avoid curdling the sauce?

I make sure the cream is at room temperature before adding to the hot skillet—it helps the sauce stay silky and smooth.

Can I use chicken thighs instead of breasts?

Yes, I often use thighs—they stay juicy and cook through nicely. No changes to instructions needed, though cooking time may vary slightly.

What if I don’t have fresh thyme?

Dried thyme works well too. I reduce it slightly: about 1½ teaspoons dried equals 2½ teaspoons fresh.

Is there a dairy-free version?

Yes—I replace heavy cream with coconut cream and butter with coconut oil. It gives a subtle coconut undertone while still deliciously creamy.

What should I serve this with?

I love serving it alongside plain rice or mashed potatoes and steamed vegetables—the lemon-thyme cream sauce brings it all together beautifully.

Conclusion

I find this Skillet Chicken with Creamy Lemon Thyme Sauce to be a delightful balance of brightness and richness. With minimal cleanup and maximum flavor—from the lemony, buttery sauce to the tender chicken—it’s become one of my favorite go-to dinners. It looks fancy, tastes fresh, and feels comforting all at once.