Lemon & Thyme Chicken

For this recipe, I’m once again participating in Land O’Lakes’ Kitchen Conversations panel, along with Ree, Maria, Brenda and Sommer! This time, we’re talking about back-to-school and quick, easy recipe ideas for those rushed nights when you need to get dinner on the table quickly.

As most of you know, I don’t have kids and I work from home, but I still struggle to make dinner sometimes because our days are so busy. For this topic, I wanted to make something that was not only quick and easy, but also full of flavor and something you’ll love. This lemon and thyme chicken dish is just that! Whether you are going back to school or just have those crazy weeknights, a basic chicken dish with fresh flavors is a good recipe to have on hand.

This recipe uses a Half Stick of Land O Lakes® Salted Butter. I love these little half sticks because they’re so convenient. I have fewer of those little packets of folded, wadded up pieces of butter in my fridge because of them!

First, start the water boiling for the noodles. Then I start the breading for the chicken. I mix lemon zest, thyme leaves (I used fresh thyme), garlic, salt and pepper first. Then the breadcrumbs.

I picked chicken breast cutlets because they are so good and they cook faster than a full chicken breast.

I use forks and spoons or use one hand for the wet and one hand for the dry, so you don’t get your hands all clumped up with wet breading. I call that claw hands!

In a nonstick skillet, melt 1 1/2 tablespoons of Land O Lakes® Salted Butter.

Add half of the chicken cutlets and cook for 4–5 minutes on each side. Then finish up with more butter and the rest of the chicken.

This sauce is so easy. In the same pan in which you cooked the chicken, add 1 tablespoon of Land O Lakes® Salted Butter and melt. Then add flour and allow them to cook. Add some thyme — I love the sizzle the thyme makes!

Then add chicken broth and white wine and cook for a few minutes. You can add a little bit of lemon juice after it’s all done.

Serve sauce over egg noodles and chicken. I just love buttered noodles, don’t you? I highly recommend serving with a side salad or your favorite vegetable for a delicious dinner!

Lemon & Thyme Chicken

Yield: 3–4 Servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:
2 lemons, zested and juiced (for use in recipe below)
 

Chicken

1 1/2 pounds chicken breast cutlets
2 eggs
1 teaspoon lemon juice
1/2 tablespoon lemon zest
2 small garlic cloves, minced
1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme leaves)
3/4 cup dry breadcrumbs
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Land O Lakes® Salted Butter, divided

Sauce
1 tablespoon Land O Lakes® Salted Butter
1 teaspoon unbleached all-purpose flour
fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
1/2 cup low-sodium chicken broth
1/4 cup white wine
1/2 teaspoon lemon juice

Egg noodles with thyme and lemon juice to taste

Salad for serving

Directions:

Lemon & Thyme Chicken

Bring water to a boil for the egg noodles and add noodles when water is boiling. Prepare according to instructions on the package.

While waiting for the water to boil, prep the chicken. Beat two eggs in a shallow dish and add 1 teaspoon of the freshly squeezed lemon juice and mix. In another shallow dish, mix lemon zest, garlic, thyme leaves, salt and pepper. Then add breadcrumbs and mix thoroughly.

In a nonstick pan, melt 1 1/2 tablespoons Land O Lakes® Salted Butter on medium heat. Add half of the chicken cutlets and cook on each side for 3–5 minutes (timing depends on thickness). Remove and place on a paper towel-lined plate. Repeat and cook the rest of the chicken with the remaining 1 1/2 tablespoon of Land O Lakes® Salted Butter.

Sauce

Once chicken is done, in the same nonstick pan, add 1 tablespoon Land O Lakes® Salted Butter and allow the butter to melt. Add flour and mix with a wooden spoon and cook for about 1–2 minutes. Add fresh thyme leaves; it will sizzle. Mix and cook for about 30–60 seconds. Add chicken broth and white wine; it may bubble up a little bit (turn down the heat if needed). Allow the alcohol to cook off and the sauce to thicken, about 3-4 minutes. Remove from heat and add lemon juice.

Serve sauce over egg noodles if you'd like. Flavor the noodles with
Land O Lakes® Salted Butter, thyme, pepper and lemon juice. Serve with a side salad or your favorite vegetable. The leftover chicken is great on top of a salad!

Disclosure: I've partnered with Land O’Lakes for an exclusive endorsement of
Land O Lakes^® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.