Chicken Breast With Lemon and Thyme

By Yankee Magazine

Apr 02 2014

Simple and delicious, this dish makes a wonderful summer supper when accompanied by rice pilaf and asparagus.


4 servings


4 boneless, skinless, chicken breast halves
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons olive oil, divided
1 tablespoon butter
1 medium onion, chopped
1 cup chicken broth
3 tablespoons fresh lemon juice, divided
1/2 teaspoon dried thyme
lemon wedges and chopped parsley, for garnish


Rinse the chicken and pat it dry. Combine the flour, salt, and pepper in a large resealable plastic bag. Shake to mix. Add each chicken piece to the bag separately, seal, shake to coat, and then set aside. Save the excess seasoned flour. Heat 1 tablespoon of oil in a large skillet and add the chicken pieces. Brown on one side; add the remaining tablespoon of oil and brown the chicken on the other side. Transfer the chicken to a plate. Add the butter and onion to the skillet and sauté until soft. Sprinkle the reserved seasoned flour over the onion and cook over low heat, stirring constantly until the flour is completely incorporated. Stir in the broth, 2 tablespoons of lemon juice, and thyme. Bring the mixture to a boil, stirring constantly. Return the chicken to the skillet. Reduce the heat, cover, and cook for 5 minutes, or until the chicken is tender and opaque throughout. Before serving, stir the remaining tablespoon of lemon juice into the sauce in the skillet. Garnish with lemon wedges and parsley.