This Creamy Lemon Thyme Chicken is a weeknight hero, blending bright citrus and earthy herbs in just 40 minutes. Tender chicken breasts are seared to golden perfection, then simmered in a velvety sauce that’s both tangy and rich. The fresh thyme adds a fragrant depth, while the lemon zest brings a zesty pop that dances on your palate. Serve it over fluffy rice or buttery pasta for a meal that’s as comforting as it is vibrant.
Every bite is a harmony of textures and flavors—creamy, tangy, and herbaceous all at once. The sauce clings beautifully to the chicken, creating a luscious coating that’s impossible to resist. With just 15 minutes of prep and 25 minutes of cooking, this recipe delivers restaurant-quality results without the fuss. It’s a versatile dish that’s equally suited for a cozy family dinner or a special occasion. Creamy Lemon Thyme Chicken is proof that simple ingredients can create something truly extraordinary.
Ingredients for Creamy Lemon Thyme Chicken
- 4 boneless, skinless chicken breasts (around 1.5 lbs total)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 and 1/2 cups (360ml) chicken broth (reduced sodium recommended)
- 1/4 cup (60ml) lemon juice (about 2 medium lemons)
- 1 Tablespoon lemon zest
- 1/3 cup finely chopped onion (1/3 of a medium onion)
- 2 cloves garlic, minced
- 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried thyme)
- 1/3 cup (80ml) heavy cream (at room temperature)
- 3 Tablespoons (43g) unsalted butter (cubed and at room temperature)
- Optional for garnish: lemon slices and fresh thyme
Step-by-Step Instructions
- Prepare the chicken: If the chicken breasts are unevenly thick, pound them to an even thickness. Sprinkle both sides with salt and pepper.
- Brown the chicken: Heat olive oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook for 7-8 minutes, turning once halfway, until browned but not fully cooked. Transfer to a plate, cover with foil, and set aside.
- Preheat the oven: Set the oven to 375°F (190°C).
- Make the sauce: Remove the skillet from the stove and add chicken broth, lemon juice, lemon zest, onion, garlic, and thyme. Return to medium-high heat, scraping up browned bits from the skillet. Bring to a boil and let it reduce to about 1/2 cup (120ml), about 10 minutes. Stir in heavy cream and butter, then simmer for 3-4 minutes, stirring occasionally.
- Bake the chicken: Add the chicken to the sauce in the skillet. Place the skillet in the oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Spoon the sauce over the chicken and garnish with lemon slices and fresh thyme, if desired. Enjoy!
Perfect Pairings: Serving Suggestions
This Creamy Lemon Thyme Chicken pairs beautifully with garlic mashed potatoes or buttery rice to soak up the delicious sauce. For a lighter option, try serving it alongside steamed asparagus or a fresh green salad with a lemony vinaigrette. Don’t forget to garnish with lemon slices and fresh thyme for a pop of color and flavor!
Storing and Reheating Made Easy
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth if the sauce thickens too much. Alternatively, microwave in 30-second intervals until heated through. Avoid overheating to keep the chicken tender and the sauce creamy.
Time-Saving Tips for Busy Cooks
To save time, prep your ingredients ahead of time! Chop the onion, mince the garlic, and zest the lemons the night before. If you’re short on time, use pre-minced garlic and dried thyme instead of fresh. You can also pound the chicken breasts the day before and store them in the fridge, ready to cook.
Recipe Variations to Try
Switch things up by using chicken thighs instead of breasts for a richer flavor. For a dairy-free version, substitute the heavy cream with coconut cream and use olive oil instead of butter. If you’re a fan of extra tang, add an extra tablespoon of lemon juice or a splash of white wine to the sauce.
Essential Equipment for Success
You’ll need a large ovenproof skillet (like cast iron or stainless steel) to sear the chicken and bake it in the oven. A meat thermometer is also handy to ensure the chicken reaches the safe internal temperature of 165°F (74°C). For zesting lemons, a microplane grater works wonders!
Creamy Lemon Thyme Chicken Recipe
Ingredients
- 4 boneless skinless chicken breasts (around 1.5 lbs total)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 Tablespoon olive oil
- 1 and 1/2 cups chicken broth (I recommend reduced sodium)
- 1/4 cup lemon juice (about 2 medium lemons)
- 1 Tablespoon lemon zest
- 1/3 cup finely chopped onion (1/3 of a medium onion)
- 2 cloves garlic, minced
- 2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
- 1/3 cup heavy cream, at room temperature
- 3 Tablespoons unsalted butter, cubed and at room temperature
- optional for garnish: lemon slices and fresh thyme
Instructions
- If the chicken breasts are unevenly thick, pound them down so they’re roughly all the same thickness.
- Sprinkle both sides of each chicken breasts lightly with the salt and pepper. In a large ovenproof skillet, heat the oil over medium high heat. Add the chicken and cook for 7-8 minutes, turning once halfway. You want the chicken nice and browned on the outside, but not fully cooked in the centers because they will finish in the oven. Set chicken on a plate and cover tightly with foil until step 5.
- Preheat oven to 375°F (190°C).
- Remove skillet from the stove and add the broth, lemon juice, lemon zest, onion, garlic, and thyme. Return skillet to the stove over medium high heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil, uncovered, for 10 minutes or until the liquid is reduced to around 1/2 cup (120ml). Stir in the cream and butter. Bring to simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
- Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is fully cooked through, about 10 minutes. (Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F (74°C).)
- Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.