Need a quick chicken recipe!? Here’s one that has been on the menu at our house for as long as I can remember. So simple yet so flavorful. Chicken thighs do the trick in this recipe, staying nice and juicy while braising in a lemon thyme broth. Great served over mashed potatoes…
Lemon Thyme Chicken
4-6 boneless skinless chicken thighs
1 tablespoon fresh thyme
1 lemon, zest & juice
salt & fresh ground pepper
extra virgin olive oil
1/2 vidalia onion, diced
2 garlic, minced
1/4 cup white wine
1 cup chicken stock
Flatten the chicken thighs with a mallet. Season with thyme, lemon zest, salt, pepper and a drizzle of extra virgin olive oil. Dust flour on both sides. Heat a large skillet with a touch of olive oil and brown thighs 4 minutes on the first side.
Flip the thighs over and push to the outer corners of the skillet. Add the chopped onion and garlic to the center of the skillet and cook 3-4 minutes; stirring occasionally.
Sprinkle a little more flour over the cooked onions and garlic; stir to incorporate. Add the white wine and the chicken stock. Bring to a boil; reduce heat and simmer until thickened. Squeeze the lemon over the contents of the skillet (remove any seeds that drop!)
Place Lemon Thyme Chicken on a platter and drizzle with pan juices.