Creamy Chicken And Thyme Recipes

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CREAMY GARLIC CHICKEN WITH THYME



Creamy Garlic Chicken with Thyme image

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

2 large (boneless, skinless chicken breasts)
kosher salt and freshly-ground black pepper to taste
1-2 teaspoons garlic powder
1 tablespoon olive oil
3 tablespoons butter (divided)
1/2 medium yellow onion (chopped)
12-15 whole cloves peeled garlic
1/2 cup chicken broth
2 teaspoons lemon juice
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 cup heavy cream
fresh thyme, parsley, and lemon wedges, for garnish (optional)

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



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

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

CHICKEN IN THYME CREAM SAUCE



Chicken in Thyme Cream Sauce image

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

4 chicken breast fillets (about 200g each)
4 tablespoons plain flour
2 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme (, lemon thyme is best)
1 tablespoon dry sherry
125 ml cream

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.

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