Creamy Lemon Thyme Chicken & Rice


Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Category: Main Dish

Notes After Making

Add

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (about 1½ pounds total)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

Lemon Thyme Sauce

  • 1½ cups chicken broth (reduced sodium recommended)
  • ¼ cup fresh lemon juice (about 2 medium lemons)
  • 1 tablespoon lemon zest
  • ⅓ cup finely chopped onion (about ⅓ medium onion)
  • 2 cloves garlic, minced
  • 2½ teaspoons fresh thyme leaves (or 1½ teaspoons dried)
  • ⅓ cup heavy cream, room temperature
  • 3 tablespoons unsalted butter, cut into small cubes and at room temperature

For Serving

  • Fresh thyme sprigs, optional
  • 1½ cups dry rice (¼ cup dry rice per serving)

Instructions

Prepare the Chicken

  1. If the chicken breasts are uneven in thickness, pound them to an even thickness for more consistent cooking.
  2. Season both sides with the salt and pepper.

Brown the Chicken

  1. Heat the olive oil in a large ovenproof skillet over medium-high heat.
  2. Add the chicken and cook for 7–8 minutes, turning once halfway through, until nicely browned on the outside but not fully cooked in the center.
  3. Transfer the chicken to a plate and cover tightly with foil.

Prepare the Sauce

  1. Preheat the oven to 375°F.
  2. Carefully add the chicken broth, lemon juice, lemon zest, onion, garlic, and thyme to the skillet.
  3. Return to medium-high heat and stir, scraping up any browned bits from the bottom of the pan.
  4. Bring to a boil and cook uncovered for about 10 minutes, or until the liquid reduces to about ½ cup.
  5. Stir in the heavy cream and butter.
  6. Reduce the heat slightly and simmer for 3–4 minutes, stirring occasionally, until the sauce is smooth and slightly thickened.

Finish in the Oven

  1. Return the chicken to the skillet, nestling it into the sauce.
  2. Transfer the skillet to the oven and bake for about 10 minutes, or until the chicken reaches an internal temperature of 165°F.

Serve

  1. Prepare rice according to package directions.
  2. Spoon the lemon thyme sauce over the chicken.
  3. Garnish with fresh thyme, if desired.
  4. Serve warm with rice.

Jessica’s Notes

Best Served With

  • Steamed asparagus
  • Roasted broccoli
  • Green beans
  • Simple arugula salad

Wine Pairings

  • Sauvignon Blanc – bright acidity complements the lemon and thyme.
  • Pinot Grigio – light and crisp with citrus notes.
  • Unoaked Chardonnay – balances the creaminess of the sauce.
  • Dry Rosé – refreshing and versatile with herb-forward dishes.

Prep Ahead

  • Pound and season the chicken up to 24 hours ahead.
  • Chop the onion and garlic and refrigerate until ready to cook.
  • The sauce ingredients can be measured and prepared in advance for quicker assembly.

Storage

  • Store leftover chicken and sauce in an airtight container in the refrigerator for up to 4 day
  • Reheat in the oven at 350°F degrees until internal temperature reaches 150°F - 165°F.

Freezer-Friendly

Freeze cooked chicken and sauce for up to 3 months. Thaw overnight in the refrigerator.

Variations

  • Substitute boneless chicken thighs for the breasts.
  • Add spinach or mushrooms to the sauce.
  • Replace thyme with rosemary or oregano.
  • Stir in grated Parmesan cheese for an even richer sauce.
  • Serve over pasta, mashed potatoes, or cauliflower rice instead of rice.
  • Add capers for a bright, briny finish.

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