Creamy Lemon Thyme Chicken
Course:
Dinner
Ingredients
- 2 Chicken Breasts
- 1⁄8 teaspoons Salt
- 1⁄8 teaspoons Black Pepper
- 1⁄2 tablespoons Olive Oil
- 180 millilitres Chicken Stock
- 30 millilitres Lemon Juice (1 lemon)
- 1⁄2 tablespoons Lemon Zest
- 0.25 Onion
- 4 cloves Garlic
- 1 teaspoon Dried Thyme
- 40 millilitres Double Cream (room temperature)
- 21 grams Butter
Steps
- 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 an oven-proof dish and cover tightly with foil.
- Preheat oven to 180°C fan.
- Add the onions and garlic to the skillet and cook for 3-5 minutes until soft.
- Then add the stock, lemon juice, lemon zest, 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 60ml.
- Stir in the cream and butter. Bring to simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
- Remove the foil from the chicken and pour the sauce over it.
- Add the dish to the oven and bake until the chicken is fully cooked through, about 20 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.
Source: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-lemon-thyme-sauce/#tasty-recipes-71281