Lemon Chicken with Thyme


Lemon Chicken with Thyme portion


I ran across this recipe in my mom’s large binder of cut-out recipes. I’m not sure where it came from. It may have been a magazine or book called either Extra-Light Cooking or Creative Everyday Cooking. Either way, it is an excellent, yummy, quick recipe that has proven very popular at home.


  • 3 tbsp flour
  • ½ tsp salt
  • Pepper, to taste
  • 4 skinless, boneless chicken breast halves (1 lb total)
  • 2 tbsp cooking oil
  • 1 onion
  • 1 tbsp butter
  • 1 cup chicken broth
  • 3 tbsp lemon juice
  • ½ tsp thyme
  • Freshly chopped parsley, to taste


  1. In a Ziploc bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the leftover seasoned flour.
  2. In a large skillet, warm 1 tbsp of the oil over medium heat. Add the chicken and cook for about 5 minutes to brown one side. Add the remaining tablespoon of oil, turn the chicken and cook for about 5 minutes more to brown the other side. Transfer the chicken to a plate and set aside.
  3. Coarsely chop the onion. Add the butter to the skillet. When the butter melts, add the onion and cook for 2 to 3 minutes, stirring, until softened.
  4. Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated.
  5. Add the broth, 2 tablespoons of the lemon juice and the thyme. Bring the mixture to a boil, stirring constantly.
  6. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook for about 5 minutes until the chicken is tender and opaque throughout.
  7. Transfer the chicken to a serving platter. Stir the remaining tablespoon of lemon juice into the sauce in the skillet and pour the sauce over the chicken. Sprinkle with the chopped parsley.


Comments: This recipe probably takes about 30 minutes max to make. I recommend using a pot instead of a skillet because the oil will sizzle and pop. When browning the chicken, make sure it does not stick to the bottom; if any bits stick to the pot or skillet, you can easily scrape them off when making the sauce. Both times I made this chicken, it comes out deliciously tender and the lemon sauce is great with just the right hint of thyme. It goes well with rice.

Lemon Chicken with ThymeLemon Chicken with Thyme and Rice


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