Kitchen notes · a little help before you start
Creamy Lemon Thyme Chicken
Lemon and thyme give this creamy chicken a bright, savory flavor, with mushrooms tucked into the sauce. The browned chicken catches plenty of that rich coating.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 11 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Split the seasoning mixture
Use half the whisked herb seasoning on the chicken and reserve the remainder for the sauce.
2. Cook chicken through first
Brown the seasoned chicken until cooked through, then transfer to a plate and cover while making the sauce.
3. Stir the cream constantly
Once the cream mixture begins boiling, keep stirring for the stated brief cooking before returning the chicken.
Get to know the ingredients
Fresh thyme
Finely chopped thyme joins Italian seasoning, garlic powder and lemon pepper in the mixture divided between chicken and sauce.
Sliced mushrooms
Cook the mushrooms with minced garlic in the chicken pan until tender before adding broth and lemon juice.
Heavy cream
Heavy cream makes the sauce rich. You can replace some or all of it with the listed lighter dairy.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Creamy Lemon Thyme Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat and garnish
Return the chicken and toss in sauce, then serve hot with optional lemon slices, thyme and cracked black pepper.
A little more help as you go
Keep the chicken warm
Cover the cooked chicken while you use the skillet for mushrooms, broth, lemon and cream.
Add the lemon before cream
Stir lemon juice into the tender mushrooms with broth and reserved seasoning before stirring in the cream.
A few questions you might have
Can I use chicken breasts?
Yes, boneless skinless breasts are included as an alternative to thighs for cooking before the sauce.
Do the mushrooms cook with the chicken?
Cook the chicken first, remove it, then cook mushrooms and garlic in the same pan until tender.
When is the remaining seasoning used?
Stir it into the mushrooms with broth and lemon juice before adding the cream to the sauce.
Can I use whole milk?
You can replace some or all the heavy cream with whole milk or fat-free half-and-half if desired.
Are lemon slices required?
No, they are offered as an optional garnish with fresh thyme and cracked black pepper before hot serving.
Any more cooking tips?
Heavy cream really makes this sauce rich and creamy. You can swap out some or all of the cream for fat free half and half, or whole milk if desired.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
