Description
Tender skillet-seared chicken breasts bathed in a velvety lemon-thyme pan sauce—simple yet elegant for weeknight dinners or a relaxed get-together
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
Instructions
If chicken breasts are uneven, pound to an even thickness. Season both sides with salt and pepper.
In a large oven‑safe skillet, heat olive oil over medium‑high. Add chicken and sear 7–8 minutes total, turning once, until golden exterior but slightly undercooked inside. Transfer to a plate and tent with foil.
Preheat oven to 375 °F (190 °C).
Remove skillet from heat. Add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme. Return to stove over medium‑high, stirring to scrape browned bits. Bring to a boil and simmer until liquid reduces to around ½ cup (about 10 minutes).
Stir in heavy cream and butter, simmer gently 3–4 minutes until sauce coats the back of a spoon.
Nestle chicken back into the sauce; transfer skillet to oven. Bake about 10 minutes, or until internal temperature reaches 165 °F (74 °C).
Serve chicken with sauce spooned over and garnish with lemon slices and fresh thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes (including sear + simmer + bake)
- Category: Main course
