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Creamy Lemon Thyme Chicken

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Tender pan-seared chicken breasts simmered in a rich lemon thyme cream sauce with garlic and parmesan, creating a bright yet comforting dish perfect for any occasion.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
  2. Heat olive oil and butter in a large skillet over medium heat.
  3. Sear the chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
  4. In the same skillet, sauté the minced garlic until fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  6. Stir in the heavy cream, lemon juice, lemon zest, and thyme leaves. Simmer gently for a few minutes until slightly thickened.
  7. Return the chicken to the skillet and simmer for 8–10 minutes, or until fully cooked and tender (internal temperature reaches 165°F/74°C).
  8. Stir in the grated parmesan cheese and adjust seasoning if needed.
  9. Garnish with freshly chopped parsley before serving.

Notes

  • Chicken thighs can be substituted for extra juiciness.
  • Add spinach or mushrooms to the sauce for additional vegetables.
  • Use half-and-half instead of heavy cream for a lighter version.
  • If using dried thyme, use about 1 teaspoon instead of fresh.
  • Store leftovers in the refrigerator for up to 4 days.
  • Reheat gently and add a splash of broth or cream if the sauce thickens too much.

Nutrition

Find it online: https://cookedbymaya.com/creamy-lemon-thyme-chicken/