Chicken with a Lemon Thyme Infused Cream Sauce

About a week ago I picked up a lemon thyme plant. I got it thinking of this interesting blueberry muffin recipe I saw using the herb, but it's sitting out on the porch looking cute, and I wanted to use it for a dinner.

Most recipes that come up when searching for meals using lemon thyme involve regular thyme and lemon juice. I want to use my new plant child, so I'm going to have to improvise. 

Mostly following this recipe: https://sallysbakingaddiction.com/skillet-chicken-with-creamy-lemon-thyme-sauce/

Ingredients for the chicken:

6-ish Chicken thighs (I used 7 but one of them is on the smaller side)

A drizzle of olive oil to coat the chicken

Salt and Pepper to taste to season the chicken.


Ingredients for the lemon thyme sauce:

One small onion finely minced

1/3 cup Heavy cream

1 1/2 cup Low sodium chicken broth

1 1/2 tsp Minced garlic

1 tbsp Minced fresh lemon thyme (or regular thyme and some lemon juice)

2 tbsp Butter for frying

Salt and Pepper to taste

Making this broccoli as a side. I've made it before, and it does the impossible and makes broccoli tolerable: https://www.recipetineats.com/magic-broccoli/

It's super easy too, just toss broccoli in oil, seasoning, parmesan, and lemon juice. Bake until it doesn't taste like broccoli as much anymore (aka edges are starting to crisp). I promise it tastes good, I'm just salty that there are two massive costco size bags of broccoli in the freezer I need to get though.

The recipe I found has the cooking/baking done in a cast iron skillet. I don't have a big enough skillet to cook chicken for 3 people without having to cook in batches, and I'm lazy, so I'm going to substitute a tin foil lined baking sheet and hope it works out. 

I started by laying my chicken thighs on the baking sheet, coating them with oil, salt and pepper, and then throwing that in a 375 degree oven to cook for around 12 minutes. I want the chicken about half done, so it can finish cooking when I add in the lemon thyme infused sauce later. Your chicken thighs may take shorter or longer to get half cooked depending on the thickness.

While that was going, I started on the sauce by sautéing the onion in a couple tablespoons of butter. I used a standard stainless steel saucepan for this. Once the onion had turned golden, I added in the chicken broth, heavy cream, lemon thyme, garlic, salt, and pepper. I let that simmer for around 10 minutes (the chicken finished its pre-cook during this time), while I prepped my broccoli and threw that in the oven. 

After verifying that the thyme flavor had infused into the sauce, I poured it onto the half cooked chicken in the baking tray.

I then put the tray back into the oven for around 15 minutes, making sure the internal temperature of the chicken was at least 165 F at the end. When the chicken was done, I divided the chicken between my three plates, spooned on the sauce to get those yummy onion pieces, added the broccoli, and served with a sprinkle of parmesan cheese.

I wouldn't say that the lemon thyme replaced the lemon juice in this recipe. There was a lack of that sharp sourness that a lemon provides. However, there was definitely a note of lemon in the sauce, which made it take on a pleasant and unique flavor. 





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