Pan-Seared Chicken with Creamy Lemon-Thyme Sauce
On September 4, 1882, Thomas Edison flipped the switch on the Pearl Street Station, illuminating a small section of New York City and ushering in the era of electric power. It was a moment that promised warmth, progress, and a brighter future. This Pan-Seared Chicken with Creamy Lemon-Thyme Sauce aims to capture that same comforting glow, bringing brightness to your table with zesty lemon and the grounding aroma of fresh thyme, all bathed in a rich, inviting sauce.
Ingredients
- 4 eachBoneless, skinless chicken breasts, about 6 oz (170g) each, pounded to even thickness
- 2 tablespoonsOlive oil
- 1 tablespoonUnsalted butter
- 1 largeShallot, finely minced
- 2 clovesGarlic, minced
- ½ cupDry white wine, like Sauvignon Blanc or Pinot Grigio
- 1 cupLow-sodium chicken broth
- ½ cupHeavy cream
- 1 wholeLemon, zest and juice
- 2 tablespoonsFresh thyme, chopped
- 1 teaspoonSalt, or to taste
- ½ teaspoonBlack pepper, freshly ground, or to taste
- 2 tablespoonsFresh parsley, chopped, for garnish (optional)
Milk: Unsalted butter, Heavy cream
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Pat chicken breasts dry thoroughly with paper towels. Season generously on both sides with salt and freshly ground black pepper.
- 2
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Add chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from skillet and set aside on a plate, tented loosely with foil to keep warm.
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer and reduce by half, about 2 minutes. Add chicken broth and bring to a gentle simmer, cooking until the liquid has reduced by about one-third, 3-4 minutes.
- 5
Stir in the heavy cream, lemon zest, and chopped fresh thyme. Continue to simmer gently for 2-3 minutes, stirring occasionally, until the sauce slightly thickens. Stir in the lemon juice. Taste and adjust seasoning with salt and pepper as needed.
- 6
Return the seared chicken breasts to the skillet, spooning the sauce over them to coat. Let them warm through in the sauce for about 1 minute. Garnish with fresh parsley, if desired, and serve immediately.
Chef's notes
- Pounding the chicken breasts to an even thickness ensures they cook uniformly and remain tender. Use a meat mallet or a heavy pan between two sheets of parchment paper.
- While best served fresh, the chicken can be pan-seared and the sauce prepared up to a day in advance. Store separately and gently reheat the chicken in the sauce over low heat, adding a splash of broth or cream if needed.
- If fresh thyme is unavailable, 1 teaspoon of dried thyme can be used, added with the chicken broth. Other fresh herbs like rosemary or tarragon would also complement this dish beautifully.
- This dish pairs wonderfully with a side of creamy mashed potatoes, fluffy rice, or a light green salad to soak up the delicious sauce. Roasted asparagus or green beans also make excellent companions.
Personalized nutrition
Add the people at your table. We'll size each person's portion of this dish to their own daily needs — then you can set the recipe to match.