Creamy Lemon & Thyme Chicken
You’ll be looking forward to lunch all day with this meal prep win.
Feeling short on meal inspiration? Combining fresh herbs with zesty lemon and juicy chicken thighs, all brought together by a light, creamy sauce, this recipe is the answer. It’ll have you counting down the minutes until dinnertime.
- Why You'll Love This Recipe
- Batch Cooking Tips
- Variation & Add-Ins
What to Serve with Creamy Lemon Thyme Chicken - Equipment Needed
- Recipe
- FAQs
Why You’ll Love This Recipe
The main selling point is how easy it is to make — just five steps and you’re done. It’s nutrient packed too, with only 227 calories per serving, and perfect for quick lunches or weeknight dinners.
Batch Cooking Tips
This recipe is ideal for batch cooking. Simply adjust the ingredients and portion out for the week.
How to Store
If storing in the fridge, keep sealed in an airtight container for up to three days. If freezing, consume within 3-4 months.
How to Reheat
If reheating from frozen, make sure it’s fully defrosted.
Oven:
- Preheat the oven to 350F.
- Place chicken on a baking tray, loosely covered with foil.
- Heat for 15-20 minutes until piping hot.
Microwave:
- Place in a microwave-safe dish.
- Cover loosely.
- Heat in 30-second intervals until hot throughout.
Stovetop:
- Use a non-stick pan over medium heat.
- Add a splash of water to loosen the sauce.
- Heat for 5-7 minutes until piping hot, stirring often.
Variations & Add-Ins
Make it less creamy: If crème fraiche isn’t your thing, leave it out for a lighter lemon and thyme chicken dish.
Add some spice: Want some heat? Add paprika or a dash of chili powder.
Make it vegan: Swap the chicken for meat-free alternatives like tofu or portobello mushrooms, and switch the crème fraiche for a dairy-free option.
What to Serve with Creamy Lemon Thyme Chicken
This recipe goes perfectly with a side of cooked quinoa (about 50g per serving), long-stem broccoli, or some fresh bread for mopping up the creamy sauce.
Equipment Needed
• Small mixing bowl
• Large pan
Recipe
Ingredients
- 2 tsp. fresh thyme
- 2 tsp. mixed herbs
- Salt & pepper to taste
- 6 boneless, skinless chicken thighs
- 1 tbsp. oil
- 1 onion (chopped)
- 2 garlic cloves (chopped)
- Juice of 1 lemon
- 3 1/2 oz chicken stock
- 6 2/3 oz crème fraiche
- Lemon slices
- Fresh thyme
- Quinoa (around 50g per serving)
- Tenderstem broccoli
Method
- First, prepare the seasoning by mixing the fresh thyme, mixed herbs, salt, and pepper in a little bowl. Sprinkle generously over your chicken thighs, making sure to coat evenly, and keep any remaining seasoning to the side to use later.
- Next, add the oil to a large pan over a medium heat. Once hot, add your chicken thighs and cook for several minutes on each side. They should be crispy and browned on the outside and completely cooked through on the inside (with no pink bits). Remove the chicken from the pan and set aside.
- In the same pan as you cooked the chicken, add the onion and garlic and cook for a few minutes until softened. Then add the lemon juice, chicken stock, and any of the remaining seasoning mix, stir well to combine, and allow to bubble for a few minutes.
- Add the crème fraiche, stir through, and cook for another 2-3 minutes to thicken. Then add the chicken thighs back into the pan and allow to heat up for a few minutes.
- Remove from the heat and garnish with fresh lemon slices and a sprinkle of thyme. Serve up with quinoa and enjoy immediately or portion up for your meal prep for the week. Delicious.
| calories | 227 |
| totalFat | 14 |
| totalCarbohydrates | 5 |
| protein | 21 |
FAQs
Can I make this ahead of time?
Absolutely — this recipe is easy to prepare and perfect for whenever you’re in a rush.
Can I freeze this recipe?
Of course. Just use freezer-safe containers or bags and freeze once fully cooled.
How long can I freeze it for?
For the best flavor and texture, keep it frozen for no longer than three months.
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