Lemon Thyme Chicken With Sweet Gnocchi Recipes

LEMON & THYME ROASTED CHICKEN

Steps:

• Preheat oven to 350°. Mix minced thyme, salt, garlic powder and pepper. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together. Squeeze juice from lemon halves over chicken; sprinkle with thyme mixture., Loosely stuff chicken with squeezed lemon halves, onion, thyme sprigs and garlic. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with lemon wedges.

LEMON-THYME CHICKEN BREASTS

Steps:

• Combine lemon juice, chicken broth, 2 tablespoons olive oil, Dijon mustard, lemon zest, garlic, chicken bouillon, and thyme in a small bowl. Mix together thoroughly.
• Combine flour and salt on a small dish. Coat chicken with flour on both sides.
• Heat butter and remaining olive oil in a large nonstick skillet over high heat. Cook chicken until lightly browned, about 3 minutes per side. Reduce heat to low and pour broth mixture and lemon slices over chicken. Cover and simmer until no longer pink in the centers, about 20 minutes. Remove from heat and serve with lemon slices on top, spooning the broth over the chicken.

LEMON THYME CHICKEN

Steps:

• In a small bowl, combine flour, salt and pepper. Set aside 4-1/2 teaspoons for sauce. Sprinkle remaining flour mixture over both sides of chicken. , In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until juices run clear, 7-9 minutes on each side. Remove and keep warm. , In the same pan, melt butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in thyme and reserved flour mixture until blended. Gradually stir in broth and lemon juice, scraping up any browned bits from bottom of pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over chicken. Sprinkle with thyme.

LEMON THYME CHICKEN TENDERS

Steps:

• Combine the olive oil, garlic, chopped thyme, lemon zest, and lemon juice in a large mixing bowl. Season the chicken tenders with salt and pepper. Toss chicken with the olive oil mixture; allow to marinate for 5 minutes.
• Spray a non-stick skillet with cooking spray, and place over medium-high heat. Cook chicken tenders in the hot pan until lightly browned and cooked through, about 4 minutes per side.

LEMON-THYME CHICKEN WITH SWEET GNOCCHI

Steps:

• *While you are preparing the chicken, put water on the stove to boil for the gnocchi.
• Add flour, salt, pepper, and poultry seasoning in a heavy-duty plastic zip-lock bag; shake to evenly distribute ingredients.
• Pat chicken dry and add to bag; give a good shake to lightly coat the breasts.
• Remove chicken from the bag and set aside, saving the additional flour.
• Heat olive oil over med-high heat in a large nonstick skillet; add chicken and cook 5 minutes on the first side; flip, and cook another 5 minutes.
• Transfer chicken to a plate; add a pat of butter and onion to the skillet; cook 2-3 minutes, stirring frequently.
• Add reserved flour and cook 1 minute more to incorporate flour.
• Add broth and bring sauce to a broil; decrease heat to med-low and squeeze lemon juice into sauce.
• Add in thyme and additional pat of butter; add chicken back to pan and let simmer until chicken is done.
• Toss hot gnocchi with a little butter; mix sugar and cinnamon together; sprinkle cinnamon-sugar over gnocchi and toss.
• Top with a generous sprinkling of Parmigiano cheese and serve alongside chicken breasts.