Lime Thyme Chicken

This is just a quick recipe I came up with to use up some chicken breasts I had defrosting in the fridge.  I’m not a huge fan of chicken so, whenever I make it, I like to use bold intense flavors otherwise, I find it bland and boring.  This one came out exceptionally well!


Chicken Breasts



Extra Virgin Olive Oil


Fresh Thyme

Kosher Salt

Freshly Ground Black Pepper

Lemon Pepper

White Wine

Chicken Stock


Start by cleaning boneless, skinless chicken breasts and marinating them in a mixture of a couple tablespoons of olive oil and the juice of one lime.  Throw in a sprig of thyme, a clove of fresh garlic, and some finely grated lime zest.  Season with salt, pepper, and lemon pepper.  Allow to marinate, covered, for at least 20 minutes.  I threw mine together before I went to work in the morning.

This chicken cooks very quickly so start preparing your side dishes before you start the chicken.  To cook the chicken, heat about a tablespoon of olive oil in a skillet and toss the crushed garlic from your marinade into the pan, so as to infuse the oil with garlic flavor (you are essentially pan roasting the garlic…majorly delicious!).

Once the garlic is lightly browned and the pan is hot, add the chicken breast and sear until golden on both sides.

While your chicken is browning prepare your ingredients for the sauce:  a white wine (one that you would actually drink, of course), chicken stock, fresh lime juice, and fresh thyme.

Once the chicken has reached desired color, deglaze your pan with about 1/2 cup of the wine, squeeze in the juice of the lime, and add a splash of chicken stock, making sure to scrape up the the brown bits in the bottom of the pan and incorporate them into the liquid.  Gently pull the leaves of your thyme downward to remove them from the stem, and toss into your pan, along with a about a tablespoon of butter (to thicken and smooth the sauce).  Bring sauce to a rapid boil, reduce heat, and cover.

Allow to simmer, covered, until sauce has reduced by about half and chicken is cooked through.  I served this with brown rice and a tomato and cucumber salad and garnished with a wedge of lime, and because cheese makes everything better, a sprinkle of finely grated parmesan cheese.  Delicious, simple, and quick…Enjoy!


1 Comment

Filed under Chicken

One response to “Lime Thyme Chicken

  1. Shayne, I wish you and Daniel were in Orlando. I would be knocking on your door for dinner every night! Photos are great.

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