Ingredients
5chicken breasts,skinless boneless
¼tspsalt
¼tspfreshly ground black pepper
1tbspolive oil
1cupchicken broth
1lemon,(about 2 tbsp juiced), zested
¼cuponion,finely chopped
1garlic clove,minced
2tspfresh thyme leaves
3tbspheavy cream
2tbspunsalted butter,cubed
lemon slices,and more thyme, for garnish, optional
Preparation
Preheat the oven to 375 degrees F. If the chicken breasts are uneven in thickness, pound them down so they’re all even. Sprinkle each with salt and pepper.
In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, turning once. Set chicken on a plate and cover tightly with foil.
Remove the skillet from heat and add the broth, lemon zest and juice, onion, garlic, and thyme. Return to heat.
Cook and stir to scrape up the browned bits from the bottom of the skillet.
Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around ¼ cup.
Reduce the heat to medium-low, then add the cream and butter. Stir until butter has melted. Add the chicken to the sauce and place the skillet in the preheated oven.
Bake for about 5 to 10 minutes until the chicken is completely cooked through.
Serve the chicken with sauce spooned on top, garnished with lemon slices and extra thyme, and enjoy!
