Q1: What is the absolute best way to keep my chicken breasts from being dry and tough?

The number one, game-changing secret is to pound the chicken breasts to an even thickness . Chicken breasts are naturally thicker on one end than the other. Pounding them to a uniform thickness (about 3/4-inch) ensures that the entire piece of chicken cooks evenly and quickly, which prevents the thinner parts from drying out before the thicker part is cooked through.

Q2: What does it mean to "deglaze" a pan?

Deglazing is a simple but crucial technique for building a flavorful pan sauce. After you have seared your meat, you will see a lot of delicious, caramelized brown bits stuck to the bottom of your pan (this is called the "fond"). When you pour a liquid (in this case, the chicken broth and lemon juice) into the hot pan, it will release all those stuck-on bits, lifting them up and dissolving them into your sauce. This is where all the deep, savory flavor comes from!

Q3: Can I make this recipe dairy-free?

Yes. To make this recipe dairy-free, you can substitute the butter with a high-quality dairy-free butter substitute or more olive oil . For the heavy cream, you can use a full-fat, unsweetened canned coconut milk , which will add a lovely, subtle coconut flavor that is delicious with the lemon and thyme.

Q4: What is the best skillet to use for a one-pan, stovetop-to-oven meal?

The absolute best tool for this job is a large, 12-inch, well-seasoned cast-iron skillet . Cast iron heats very evenly, gets a fantastic sear on the chicken, and can go seamlessly from the stovetop to the hot oven. A large, oven-safe stainless steel skillet or a Dutch oven would also work beautifully.

Q5: Can I use dried thyme instead of fresh?

For the absolute best, brightest, and most fragrant flavor, fresh thyme is highly recommended . Dried herbs have a more muted and earthy flavor. If you must substitute, the general rule of thumb is to use about one-third the amount of dried herbs as you would fresh. For this recipe, you would use about 1 to 1 1/2 teaspoons of dried thyme.

The Best Easy & Creamy Lemon Thyme Chicken (One-Pan!)

A one-pan skillet meal featuring pan-seared chicken breasts finished in a rich and flavorful creamy lemon-thyme pan sauce. The chicken is first browned in an ovenproof skillet to develop a golden crust. A pan sauce is then created in the same skillet by sautéing aromatics, deglazing with chicken broth and fresh lemon juice, and reducing the liquid to concentrate the flavors. The sauce is finished with heavy cream and butter for a creamy consistency. The seared chicken is returned to the skillet with the sauce and baked until cooked through.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Searing, Baking
Cuisine: American
Diet: Gluten Free

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 chicken broth
1/4 cup lemon juice (from about 2 medium lemons)
1 Tablespoon lemon zest
1/3 cup finely chopped onion
2 cloves garlic, minced
2 and 1/2 teaspoons fresh thyme leaves
1/3 cup heavy cream, at room temperature
3 Tablespoons unsalted butter, cubed and at room temperature
Optional for garnish: lemon slices and fresh thyme

Instructions

If the chicken breasts are uneven, pound them to an even thickness. Season both sides with salt and pepper.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 7-8 minutes, turning once halfway through, until browned on the outside. Transfer the chicken to a plate.
Preheat the oven to 375°F (190°C).
Remove the skillet from the stove and add the broth, lemon juice, lemon zest, onion, garlic, and thyme. Return the skillet to the stove over medium-high heat.
Bring the liquid to a boil, scraping up any browned bits from the bottom of the skillet. Allow it to boil, uncovered, for 10 minutes, or until the liquid is reduced to about 1/2 cup.
Stir in the cream and butter. Bring to a simmer and cook for 3-4 minutes, stirring occasionally.
Return the seared chicken to the sauce in the skillet.
Transfer the skillet to the preheated oven and bake for about 10 minutes, until the chicken is fully cooked through (at least 165°F).
Serve the chicken with the pan sauce spooned on top and garnish with fresh lemon and thyme, if desired.

Notes

Using a large, oven-safe skillet is essential for this recipe, allowing you to go from the stovetop to the oven in one pan.
Pounding the chicken to an even thickness ensures it cooks uniformly.
Reducing the pan liquid is a key step that concentrates the lemon and thyme flavors for a more intense sauce.
Leftovers can be stored in the refrigerator for a few days.

Find it online: https://cookupjoy.com/creamy-lemon-thyme-chicken/