Lemon Chicken with Thyme
Bright, zesty, and aromatic, this Lemon Chicken with Thyme recipe is a weeknight dinner staple that feels like a gourmet treat. Tender chicken breasts are marinated in a fragrant blend of fresh lemon juice, lemon zest, garlic, and thyme, seared to golden perfection, and finished in the oven with a buttery, citrus-infused pan sauce. The addition of fresh thyme elevates the dish with earthy herbal notes, while a touch of chicken stock ensures every bite is irresistibly juicy. With a quick prep time of just 15 minutes and simple ingredients you likely already have on hand, this versatile dish pairs beautifully with roasted vegetables, a crisp green salad, or fluffy jasmine rice. Perfect for family dinners or entertaining guests, this lemon thyme chicken is as easy to make as it is elegant to serve.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Chicken breasts
- 0.25 cup Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh thyme leaves
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken stock
- 2 tablespoons Unsalted butter
- 4 pieces Lemon slices
Directions
Step 1
Place the chicken breasts on a cutting board and, if they are thick, pound them slightly to ensure even cooking.
Step 2
In a large bowl, mix together the lemon juice, lemon zest, thyme leaves, 2 tablespoons of olive oil, minced garlic, salt, and black pepper.
Step 3
Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Cover and let marinate in the refrigerator for 30 minutes to 1 hour.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
Step 6
Remove the chicken breasts from the marinade (reserving the marinade) and sear them in the skillet for 2-3 minutes per side, until golden brown.
Step 7
Reduce the heat to medium and add the reserved marinade, chicken stock, and butter to the skillet. Bring to a simmer, then top each chicken breast with a lemon slice.
Step 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Step 9
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Step 10
Serve the lemon chicken with the pan sauce drizzled over the top, and garnish with additional fresh thyme, if desired.
Nutrition Facts
| Serving size | (1044.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1802.8 |
| Total Fat 92.8g | 0% |
| Saturated Fat 27.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 644.6mg | 0% |
| Sodium 2939.3mg | 0% |
| Total Carbohydrate 11.5g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 2.5g | |
| Protein 221.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 127.8mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 163.7mg | 0% |
Source of Calories