Lemon Chicken with Thyme
Submitted by Sir Raw
Pan-seared lemon chicken with thyme in a silky pan sauce made from seasoned flour, chicken broth, and fresh lemon juice. A one-skillet dinner ready in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis lemon chicken is a one-skillet dinner with a velvety pan sauce that comes together from the same seasoned flour used to coat the chicken. Brown the breasts, build the sauce in the same pan with the leftover fond, and serve with the lemony, thyme-scented gravy spooned over the top.
Shaking the chicken in a bag with seasoned flour gives each piece a thin, even coating that browns beautifully and later thickens the sauce. The reserved excess flour gets stirred into the softened onions to create a quick roux that turns the broth into a silky, clingy sauce.
Adding the final tablespoon of lemon juice off the heat keeps it tasting bright and fresh. Lemon juice that cooks too long turns flat and loses its zing.
Kitchen Tips
- Don’t move the chicken during the initial 5-minute sear. Let it develop a golden crust on the first side before flipping.
- Deglaze the pan with the broth, scraping up all the browned bits stuck to the bottom. That fond is concentrated chicken and lemon flavor.
- The chicken only needs 5 more minutes after returning to the pan in the sauce. Boneless breasts overcook fast once they’re covered.
- Squeeze lemon wedges over each plate at the table for an extra burst of citrus.
Variations
Ingredients
Directions
In a plastic or paper bag, combine the flour, salt and pepper and shake to mix.
Add the chicken and shake to coat lightly.
Remove the chicken and reserve the excess seasoned flour.
In a large skillet, warm 1 tablespoon of the oil over medium heat.
Add the chicken and brown on 1 side, about 5 minutes.
Add the remaining 1 tablespoon of oil, turn the chicken and brown well on the second side, about 5 minutes longer.
Transfer the chicken to a plate and set aside.
Coarsely chop the onion.
Add the margarine to the skillet.
When the margarine melts, add the onion and cook, stirring, until softened, 2 or 3 minutes.
Stir in the reserved seasoned flour and cook, stirring, until the flour is completely incorporated, about 1 minute.
Add the broth, 2 tablespoons of lemon juice and the thyme and bring the mixture to a boil, stirring constantly.
Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet.
Cook until the chicken is tender and opaque throughout, about 5 minutes.
Divide the chicken among 4 plates.
Stir the remaining 1 tablespoon of lemon juice into the sauce in the skillet and pour over the chicken.
Serve the chicken with lemon wedges and a sprinkling of parsley, if desired.
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