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.
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Recipe Information
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
Instructions
Place the chicken breasts on a cutting board and, if they are thick, pound them slightly to ensure even cooking.
In a large bowl, mix together the lemon juice, lemon zest, thyme leaves, 2 tablespoons of olive oil, minced garlic, salt, and black pepper.
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.
Preheat your oven to 375°F (190°C).
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
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.
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.
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).
Carefully remove the skillet from the oven and let the chicken rest for 5 minutes before serving.
Serve the lemon chicken with the pan sauce drizzled over the top, and garnish with additional fresh thyme, if desired.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 2939 mg | 128% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 221.5 g | 443% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
