CREAMY GARLIC CHICKEN WITH THYME
The BEST garlic chicken! Tender chicken breasts served in a mouth-watering garlic cream sauce with lightly caramelized onions and fragrant thyme are a winning dinner, every time!
Provided by Monica | Nourish and Fete
Categories Main
Time 30m
Number Of Ingredients 12
Steps:
- Slice each chicken breast in half lengthwise so you have 4 thin pieces. Sprinkle both sides of each piece lightly with salt, pepper, and garlic powder.
- Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through. Remove chicken to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions. Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
- Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavors. Garnish with fresh thyme and parsley, lemon wedges, and a little more black pepper, as desired. Serve and enjoy!
Nutrition Facts : Calories 237 kcal, Carbohydrate 6 g, Protein 2 g, Fat 23 g, SaturatedFat 13 g, Cholesterol 63 mg, Sodium 97 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY CHICKEN AND THYME
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
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
CHICKEN IN THYME CREAM SAUCE
Make and share this Chicken in Thyme Cream Sauce recipe from Food.com.
Provided by JustJanS
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Toss the fillets in the flour, and shake off any excess.
- Heat the oil in a large frying pan, and cook the fillets for 5 minutes on each side or until they are golden brown.
- Sprinkle on the thyme and turn the fillets over.
- Add the sherry and half the cream and boil for 2-3 minutes.
- Turn the fillets again and pour over the remaining cream.
- Season to taste and serve.
- I like this with a jacket potato and a green vegetable.
- Also a nice young riesling.
LEMON CREAM CHICKEN WITH THYME
A fantastic one pot dish that is quick and easy to make that was taught to me by my Mum. A great comfort dish for a cold night! You can experiment and add any kind of veg you like. Make it your own!
Provided by sonicg33k
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Chop the mushrooms roughly and put to one side. Chop the onion finely and add to a hot pan with some olive oil. Soften the onions slowly and add the crushed garlic. Cook until the onions turn a golden color. Add the Mushrooms and cook for another 10 minutes.
- Add the diced chicken to the hot pan and pan fry for 12 minutes. Meanwhile, add the cream to the pan and stir to coat the chicken then add the juice of the 3 lemons. Stir again to coat the chicken. At this point its best to taste and then you can add more lemon if you want. Allow to simmer for 5 minutes to reduce then place the lemon slices on the top of the chicken. Strip the Thyme springs and add to the pan.
- Add the Gnocchi to a pan of seasoned boiling water and simmer for 2-3 minutes until the Gnocchi is cooked. Drain and add to the pan, stir in with the chicken and simmer for another 5 minutes until the sauce is reduced.
- Serve on a curved plate with crusty or Garlic bread, great for mopping up after!
CREAMY NUTMEG CHICKEN
Being a new mom on a small budget, I've been experimenting with chicken recipes. I actually wanted to make another dish but didn't have all the ingredients, so I substituted a few and came up with this recipe.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.
Nutrition Facts :
ROASTED CHICKEN WITH THYME AND HONEY CREAM
An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. From Egypt Cooking Today. Hope you enjoy!
Provided by Leslie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F (190°C).
- Sprinkle chicken breasts with half each of the salt, pepper and thyme.
- In a skillet, melt butter over medium-high heat.
- In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
- Turn and brown other side for 2 to 3 minutes.
- Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
- Roast chicken in oven for about 35 minutes or until well browned.
- Meanwhile, return skillet to medium heat and heat for 30 seconds.
- Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
- Add wine and bring to a boil, scraping up any brown bits stuck to pan.
- Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
- Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.
Nutrition Facts : Calories 515.7, Fat 38.3, SaturatedFat 19.4, Cholesterol 181.9, Sodium 431.7, Carbohydrate 8.2, Fiber 0.4, Sugar 5.3, Protein 31.7
PAN-SEARED CHICKEN WITH THYME
A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.
Provided by Swanson®
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
- Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
- In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
- Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
- Spoon sauce over chicken before serving.
Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g
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CREAMY LEMON CHICKEN WITH THYME - SPEND WITH PENNIES
From spendwithpennies.com
4.8/5 (42)Total Time 30 minsCategory Main CourseCalories 292 per serving
- Rub the chicken breasts with garlic, lemon juice, ½ teaspoon salt and pepper and set aside for 15-20 minutes.
- Heat olive oil in a large skillet and add chicken breasts. Cook the breasts for 5-6 minutes on each side till cooked though and not pink from inside. Once cooked, take the chicken breasts out of the pan and set them aside on a plate. Cover the plate with foil to keep the breasts warm.
- In the same pan heat butter and add the flour. Stir the flour for a minute and slowly start whisking in the milk till all the milk is incorporated and there are no lumps.
- Simmer the sauce while stirring occasionally till the sauce thickens slightly. Add the remaining salt, lemon zest and thyme and mix. Add the chicken back to the pan and simmer for two more minutes. Serve immediately.
CREAMY GARLIC THYME CHICKEN - RASA MALAYSIA
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4.7/5 (24)Total Time 20 minsCategory American RecipesCalories 605 per serving
- Season both sides of the chicken thighs with salt and pepper. Grease the skillet with a little cooking spray and pan-fry the chicken thighs until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
- Add the olive oil to the skillet and add the garlic and saute. Add the chicken broth, cream and thymes, stir to combine well. Add the chicken, salt and cayenne pepper (if using) and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through. Squirt some fresh lime juice on the chicken, serve immediately.
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