Sautéed Chicken Breast in Lemon Thyme Sauce
Tender chicken breasts seared to a golden crust and finished in a bright, silky pan sauce of wine, lemon, and thyme. The result is a simple yet elevated weeknight main that balances rich butteriness with fresh citrus and herb notes.
1 ½ lb chicken breast, boneless, skinless, trimmed
2 tbsp all-purpose flour
1 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
2 tbsp unsalted butter
3 clove garlic, finely chopped
¼ cup dry white wine
½ cup chicken broth, low-sodium
2 tbsp lemon juice, freshly squeezed
1 tbsp fresh thyme, leaves only
1 tbsp unsalted butter, cold, for finishing
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Galette Bretonne
A crisp-edged buckwheat crepe folded around warm ham, melted cheese, and a runny yolk—the rustic, savory street-food of Brittany made approachable at home. Resting the batter and cooking over moderate heat yields a lacy, tender galette with a nutty flavor.
Clafoutis
A tender, custardy tart studded with juicy cherries and a lightly sweet, crêpe-like batter. Simple to assemble and baked until puffed and golden, it’s an elegant, unfussy French dessert for brunch or after-dinner sharing.
Pot-au-Feu
A slow-simmered French beef stew that turns humble ingredients into a rich, aromatic broth and fall-apart meat; each bite balances tender beef with mellow root vegetables and a bright parsley finish.