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  • Writer's pictureSarah

Chicken with Lemon Thyme Gravy (grain-free : gluten-free)

Chicken in Lemon Thyme Gravy is a perfect weeknight main dish. It cooks up quick and yummy in less than 30 minutes, and the bone-broth-based gravy is loaded with nutrition.  Everyone in my family loves this recipe, with its succulent meat and flavorful gravy.

Chicken in Lemon Thyme Gravy

Serves 3-4

For the sauce:

  • 1 cup chicken bone broth, preferably homemade

  • leaves from 2 sprigs of fresh thyme

  • juice from 1/2 of a lemon

  • 1/2 tsp celtic sea salt (or less if your broth is salted)

  • 1 Tb arrowroot starch

  • 1 clove garlic, pressed

  • 1 Tb butter

Required equipment: large heavy-bottomed skillet, splatter screen, garlic press

  1. Debone the chicken thighs. There is a simple tutorial here that shows how to remove the bones. (I save and freeze the chicken thigh bones until I have accumulated enough of them to make a pot of homemade chicken bone broth.)

  2. Cut the chicken into ~1-inch wide strips. Season to taste with salt and pepper.

  3. Combine the sauce ingredients in a bowl. Whisk to combine and break up any lumps from the arrowroot.

  4. Heat a large heavy-bottomed skillet over medium-high heat. Once the skillet is hot, add the coconut oil and swirl to coat the bottom of the skillet.

  5. Add the chicken strips to the hot oil, skin-side facing down. Cover with a splatter screen since the chicken skin will pop and sizzle quite a bit while it cooks. Allow the chicken to cook, undisturbed, for about 3 minutes.

  6. Scrape the skillet with a spatula to loosen up the chicken, and then use tongs to turn the chicken. If the skillet is getting very hot, reduce the heat a bit. Cook for about 2 more minutes. 

  7. Remove the chicken from the skillet and set aside.

  8. Add the butter and garlic to the skillet and saute just until the garlic is fragrant, about 1 minute.

  9. Whisk the sauce into the skillet, being sure to scrape the bottom of the skillet to loosen up any tasty tidbits left from the chicken. 

  10. Bring the sauce to a simmer and cook for a couple minutes.

  11. Add the chicken back to the pan and stir to coat. Allow the chicken to re-warm for a minute or two. Turn off heat.

  12. Serve! Excellent accompaniments for this chicken would be butter smash potatoes, a side salad, nutrient-dense white rice, or simple buttered veggies.

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1 Comment

Jan 10, 2018

Here are comments from when this recipe was originally published on my old blog.

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