Pan-Seared Chicken Breast with Garlic Thyme Cream Sauce
Elegant and exceptionally flavorful, this Pan-Seared Chicken Breast with Garlic Thyme Cream Sauce is sure to impress.
Cook Time30 mins
Total Time30 mins
- 2 Skin on Chicken Breasts (Thighs can be substituted)
- Salt and pepper
- 1 tablespoon Cooking Oil
- 1/2 cup Chicken Broth
- 1 clove Garlic (minced)
- 1 cup Heavy Cream
- 2 sprigs fresh Thyme
- 1 squeeze Lemon slice
- 2 tablespoons Butter
Preheat oven to 400 degrees.
If your chicken breasts come attached to the ribs, trim off bones so only meat and skin remain.
Sprinkle chicken breast lightly with salt and pepper.
Heat 10" oven-safe skillet over medium-high heat and add olive oil.
Place chicken in skillet skin side down and sear until the skin is brown and crispy, but not burnt.
Flip chicken skin side up and place in a 400-degree oven until the internal temperature reaches 165 degrees. Approximately 20 minutes depending on thickness.
Remove chicken from skillet, reserving fat in the pan, and let the chicken rest while creating the sauce.
Add minced garlic to the skillet and cook over medium heat until fragrant, 1-2 minutes.
Pour chicken broth into the skillet and deglaze the bottom of the pan, simmer until reduced in half.
Add heavy cream and thyme sprigs and continue to simmer and whisk until the sauce has thickened, approximately 5 minutes. Taste for salt and add butter and a squeeze of lemon. Stir butter as it melts to incorporate into the sauce.
Serve chicken breasts on a plate and spoon over cream sauce to taste.
This recipe can be made with skinless chicken breasts if desired.
If the sauce is too thin, cook it longer. It will thicken as it cooks.
If the sauce gets too thick, add a splash of chicken broth to thin it out.
IF YOU LIKED THIS RECIPE you will love my Sundried Tomato Alfredo with Parmesan Crusted Chicken.
Calories: 773kcal | Carbohydrates: 4g | Protein: 26g | Fat: 72g | Saturated Fat: 38g | Cholesterol: 265mg | Sodium: 431mg | Potassium: 384mg | Vitamin A: 2240IU | Vitamin C: 6.9mg | Calcium: 90mg | Iron: 1.1mg