This easy chicken dish takes less than 20 minutes to prepare and pairs well with just about any staple item you’d have in your pantry. I usually pair it with some brown rice and steamed vegetables!
I used butter in this dish, and it makes it sooooo delicious. It truly makes a difference when compared to olive oil, my usual cooking oil. The butter makes the chicken a gorgeous golden-brown color and sets off the other flavors in a way that I don’t think olive oil could!
However, if you are avoiding saturated fat then you could certainly use olive oil instead of butter. You’ll get healthier fats instead 🙂
On another flavor-related note, I would recommend using freshly minced garlic instead of the kind you can buy pre-minced at the store. It makes a big difference.
If you aren’t sure how to properly butterfly chicken, here is a nifty video tutorial less than a minute long:
That’s all the tips I have for you, I hope you enjoy this super simple addition to your weeknight dinner!
Garlic Lemon Thyme Chicken
- chef's knife
- 4 tbsp butter or extra virgin olive oil
- 1 lb chicken breasts butterflied
- 3 cloves garlic, minced
- 6-8 sprigs fresh thyme, plus more for garnish
- 2 small lemons cut both lemons in half and set aside one of the four halves for thin slices to garnish with; the others you'll use while cooking
- salt and pepper
- Butterfly the chicken breasts. Add salt and pepper to both sides.
- Heat a skillet on medium heat and add half of the butter. Once the pan is heated and the butter melts, add two of the butterflied chicken breasts. Add half the thyme and lemon juice (I use about 1/2 a lemon for 2 breasts). I like to put them straight on the chicken, rather than in the pan with the juices.
- Repeat step two for the remaining chicken.
- Cook thoroughly and until they are golden brown on the edges.
- Once the chicken is cooked thoroughly, squeeze a little lemon juice on top.
- Add some fresh thyme and a slice of lemon on top of each breast as garnish, and serve!