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Rustic Lemon-Thyme Chicken

When my sister meets someone she's not impressed with she calls them "Lemon Chicken" - in her words - "no one ever wrote home about that great lemon chicken they had". Well, this is one Lemon Chicken that might change her mind.

I can devour pretty much any cooking show. One that I got into a while back was Next Food Network Star, and the winner of the first season was Melissa D'Arabian. This recipe was one of her winning dishes. It's pretty easy to make and packs a huge amount of flavor. I like to serve it with Sauteed Spinach and Potatoes Gratin for what feels like a decadent meal, and is one of the most lip-smacking lemon chicken recipes you'll ever try.


2-3 Chicken breasts Salt, Pepper & Ground Thyme to taste 2 TBS flour 2 TBS olive oil 1 red onion, sliced 2 TBS fresh thyme leaves (stems removed) 1/4 cup dry white wine 1 cup low-sodium chicken broth (plus more if needed) Juice of 1 1/2 to 2 lemons


  1. Place chicken breasts between 2 sheets of wax paper and pound chicken flat (to about 1/2" thickness)

  2. Season both sides of chicken with salt, pepper & ground thyme

  3. Place chicken breasts in large ziplock bag with flour in it & shake to coat

  4. Heat olive oil in large sautee pan over medium-high heat

  5. When pan is hot, place chicken in pan & cook on both sides until just cooked through (about 4 mins on each side)

  6. Remove chicken from pan & tent with foil

  7. Keep heat on medium-high and add onions and thyme to pan

  8. Sautee onions until they begin to brown and be cooked through (about 8 mins)

  9. Add wine, chicken broth and lemon juice to pan & bring to a simmer

  10. Let onions simmer, stirring occasionally until soft and no longer crunchy (you may need to add more chicken broth depending on how big your onion was...the liquid may evaporate before the onions are fully cooked). Onions will be almost hot pink in color

  11. To serve, place chicken on top of spinach bed & top with onion sauce. Serve w/ Easy Potatoes Gratin

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