Description
This Lemon Thyme Chicken recipe features tender boneless chicken breasts cooked in a vibrant lemon, garlic, and thyme butter sauce, served over savory egg noodles tossed in parmesan cheese. It’s a quick and flavorful American-style meal perfect for a cozy weeknight dinner.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, thinned
- Sea salt and ground pepper, to taste
- 2 tablespoons olive oil
Sauce
- ¾ cup white wine
- ½ cup (1 stick) unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme, minced (plus more for garnish)
- ½ lemon, juiced (about 3 – 4 tablespoons)
- Salt and pepper, to taste
Pasta
- 8 oz egg noodles, prepared according to packaged directions
- ½ cup shredded parmesan cheese
Instructions
- Prepare the Chicken: Pound the chicken breasts to ensure even thickness for uniform cooking. Pat them dry with a paper towel, then season lightly with sea salt and ground pepper.
- Cook the Chicken: Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken and cook for about 5 minutes on one side before flipping. Continue to cook until the internal temperature reaches 165°F (74°C). Remove the chicken and tent loosely with foil; place in a warm, draft-free spot to keep warm.
- Deglaze the Pan: Pour white wine into the hot pan to deglaze. Use a wooden spoon to scrape up any browned bits stuck to the bottom. Let the wine reduce slightly for about 3 minutes.
- Make the Sauce: Add unsalted butter to the pan. Once melted, stir in minced garlic and thyme; cook for 1 minute until garlic is fragrant and tender. Squeeze in the fresh lemon juice, then season the sauce with salt and pepper to taste.
- Prepare the Pasta: Remove about 3 tablespoons of the lemon garlic sauce and set aside. Toss the cooked egg noodles with the remaining sauce in the pan. Sprinkle shredded parmesan cheese over the noodles and stir to combine. Adjust seasoning with salt and pepper if necessary.
- Serve: Remove the chicken from foil, slice evenly, and arrange on top of the dressed egg noodles. Drizzle the reserved lemon garlic sauce over the chicken. Garnish with extra fresh thyme and thin lemon slices. Serve warm and enjoy!
Notes
- Store any leftovers in an airtight container and refrigerate for up to 4 days.
- Use fresh lemon juice for the best bright flavor.
- You can substitute chicken thighs if preferred, adjusting cooking time accordingly.
- For a richer sauce, add a splash of heavy cream when adding butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: American
