Best 2 Creamy Chicken And Thyme Recipes

Indulge in a symphony of flavors with our creamy chicken and thyme dish, a culinary masterpiece that tantalizes the taste buds with its rich, velvety sauce and aromatic thyme. This delectable dish features tender, succulent chicken nestled in a creamy sauce infused with the essence of thyme, creating a harmonious balance of savory and earthy flavors. Accompanying this main course are three complementary recipes: a refreshing thyme-infused lemonade, a vibrant and flavorful thyme-roasted carrots dish, and a decadent thyme-scented rice pudding, each adding a unique dimension to the overall dining experience. Prepare to embark on a culinary journey that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY LEMON THYME CHICKEN

Creamy Lemon Thyme Chicken image

One oven-safe skillet is the only pan you need to cook this tender chicken and flavorful creamy lemon herb sauce. Fresh thyme is great, but you can use dried if that's all you have. See recipe note.

Provided by Sally

Categories Dinner

Time 40m

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts (around 1.5 lbs total)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1 and 1/2 cups (360ml) chicken broth (I recommend reduced sodium)
1/4 cup (60ml) lemon juice (about 2 medium lemons)
1 Tablespoon lemon zest
1/3 cup finely chopped onion (1/3 of a medium onion)
2 cloves garlic, minced
2 and 1/2 teaspoons fresh thyme leaves (or 1.5 teaspoons dried)
1/3 cup (80ml) heavy cream, at room temperature
3 Tablespoons (43g) unsalted butter, cubed and at room temperature
optional for garnish: lemon slices and fresh thyme

Steps:

If the chicken breasts are unevenly thick, pound them down so they're roughly all the same thickness.
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 a plate and cover tightly with foil until step 5.
Preheat oven to 375°F (190°C).
Remove skillet from the stove and add the broth, lemon juice, lemon zest, onion, garlic, 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 1/2 cup (120ml). Stir in the cream and butter. Bring to simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is fully cooked through, about 10 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.

CREAMY CHICKEN AND THYME

Creamy Chicken and Thyme image

Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
1/8 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling.
Choose the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you're using chicken breasts, slice them into thin strips for quicker cooking.
Season the Chicken Generously: Don't be shy with the salt and pepper! Seasoning the chicken well will help bring out its flavor.
Use Fresh Thyme: Fresh thyme is essential for this recipe. If you don't have fresh thyme, you can use 1/2 teaspoon of dried thyme, but the flavor won't be as pronounced.
Don't Overcook the Chicken: Overcooked chicken is dry and tough. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
Add the Cream and Parmesan at the End: Adding the cream and Parmesan cheese at the end of cooking will help prevent them from curdling or separating.
Serve Immediately: This dish is best served immediately, while the chicken is still hot and juicy.

Conclusion:

This creamy chicken and thyme recipe is a quick and easy weeknight dinner that is sure to please the whole family. The chicken is tender and juicy, the sauce is creamy and flavorful, and the thyme adds a touch of freshness. Serve it with rice, pasta, or potatoes for a complete meal.