Go Back
+ servings

Lemon-Thyme Chicken

The perfect recipe for those busy weeknights - this recipe is quick and easy, and you can even prep ahead!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Pamela

Ingredients

  • 2 pounds chicken cutlets I show a photo of how I cut a boneless, skinless breast half into cutlets, but you can ask your butcher to do this
  • Sea salt and freshly ground black pepper
  • Flour for dredging whole wheat pastry flour or brown rice flour (gluten-free are the two I use)
  • Unrefined cold-pressed extra-virgin olive oil
  • 1 large onion halved and sliced thinly (I use a candle when I am cutting onions to prevent crying -- it works!)
  • 4 cloves garlic sliced thinly
  • ½ cup fresh lemon juice
  • 1 cup chicken stock
  • a few sprigs of fresh thyme

Instructions

  • Season the chicken cutlets on both sides with sea salt and black pepper. Dredge them with flour and shake off the excess.
  • Warm about ¼ cup olive oil over medium heat in a large skillet. Add the chicken cutlets and sauté on both sides until golden brown. Transfer the chicken to a plate.
  • Add the onions and garlic to the skillet and season with sea salt and pepper. Sauté until tender, about 8 minutes. Pour the lemon juice into the pan and scrape any brown bits on the bottom. Add the chicken stock and thyme sprigs and bring to a simmer. Transfer the chicken back to the pan with any accumulated juices. Simmer until cooked through, about 5 minutes.
  • Remove thyme sprigs and serve immediately.