For an even richer sauce, use homemade chicken stock. You can substitute vegetable stock if needed. If you don't have white wine, you can use a tablespoon of lemon juice or a splash of apple cider vinegar for acidity. Be careful not to overcook the chicken, as it can become dry. Use an instant-read thermometer to ensure it reaches the correct internal temperature. Serve with a side of roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.
Pan-Seared Chicken with Thyme
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PREP TIME10 mins
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COOK TIME25 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS100
Elevate your weeknight dinner with this elegant pan-seared chicken. A simple thyme-infused pan sauce transforms humble chicken cutlets into a restaurant-worthy dish, ready in under 30 minutes. Garnish with fresh thyme for a final flourish of flavor and aroma.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate7 g
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Cholesterol64 mg
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Fiber0 g
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Protein24 g
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Saturated Fat4 g
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Sodium455 mg
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Sugar1 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare chicken: Season both sides of the chicken cutlets generously with salt, pepper, and dried thyme. Place the flour in a shallow dish and dredge each cutlet thoroughly, ensuring both sides are evenly coated. (5 minutes)
02
StepSear chicken: Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully add the chicken cutlets to the hot pan, being careful not to overcrowd it. Reduce the heat to medium and cook, turning once, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). This will take approximately 4-5 minutes per side. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. (10-12 minutes)
03
StepCreate the thyme pan sauce: Reduce the heat to low. Add the fresh thyme sprigs to the skillet and cook until fragrant, about 1-2 minutes. Increase the heat to high and pour in the chicken stock and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – this is where a lot of flavor is. Add the chicken bouillon granules and stir well to dissolve. (2 minutes)
04
StepReduce and finish the sauce: Reduce the heat to medium and allow the sauce to simmer and reduce slightly, until it thickens to your desired consistency. This should take about 5 minutes. Remove the pan from the heat. Remove and discard the thyme sprigs. Add any accumulated juices from the resting chicken to the pan. Whisk in the cold butter until it's melted and the sauce is smooth and glossy. Season with salt and pepper to taste. (7 minutes)
05
StepServe: Spoon the luscious thyme pan sauce generously over the seared chicken cutlets. Garnish with a fresh sprig of thyme for an elegant touch. Serve immediately and enjoy! (2 minutes)
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Bradley Collier
Jun 15, 2025I added a pinch of red pepper flakes to the sauce for a little heat. It was delicious!
Haleigh Walter
Mar 22, 2025I've made this recipe several times and it always turns out perfectly. The chicken is moist and tender, and the sauce is rich and savory.
Nina Padberg
Jan 8, 2025This recipe is a lifesaver! I can whip up a delicious and impressive dinner in under 30 minutes. The sauce is divine!
Kiera Beahan
Oct 21, 2024My husband said it was the best chicken he's ever had! Thanks for the great recipe!
Dorris Christiansen
Sep 3, 2024Simple, quick, and delicious! This is my new go-to chicken recipe.
Mozell Roob
Aug 21, 2024Be careful not to burn the garlic! I almost did. Other than that, the recipe was perfect!
Maximilian Beahan
Aug 4, 2024The thyme pan sauce is the star of this dish. It's so flavorful and easy to make. My family loves it!
Kiera Erdman
Jun 10, 2024I substituted vegetable broth for chicken stock and it still came out great!