Chicken Breasts with Lemon Thyme Cream
ACTIVE: 15 minutes TOTAL: 45 minutes
Reduced-fat cream cheese adds body to the simple pan sauce for these quick and
flavorful chicken breasts.
1 tablespoon olive oil
4 bone-in chicken breast halves (about 12 ounces each), skin removed
¼ cup reduced-sodium chicken broth
2 tablespoons lemon juice
½ teaspoon snipped fresh thyme or 1/8 teaspoon dried thyme, plus more for garnish
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 ounces reduced-fat cream cheese, cut up
Lemon wedges for garnish
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook, turning once,
until browned, 3-5 minutes. Cover, reduce heat to medium-low; cook until no longer pink
(160°F), turning once, about 20 minutes more. Remove chicken from pan; cover with foil
and keep warm.
2. In a small bowl, stir together broth, lemon juice, thyme, salt and pepper. Pour broth mixture
into the pan, scraping up any browned bits from the bottom of the pan. Add cream cheese;
whisk until smooth and heated through. Serve over cooked chicken breasts. If desired, garnish
with additional thyme and lemon wedges.
Calories 318, Fat 12g, (sat 3g), Cholesterol 152mg, Carbs 1g, Fiber 0g, Total sugars 1g,
Protein 48g, Sodium 360mg, Potassium 698mg.