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
For the sauce:
1 clove garlic, pressed
1 Tb butter
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.)
Cut the chicken into ~1-inch wide strips. Season to taste with salt and pepper.
Combine the sauce ingredients in a bowl. Whisk to combine and break up any lumps from the arrowroot.
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.
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.
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.
Remove the chicken from the skillet and set aside.
Add the butter and garlic to the skillet and saute just until the garlic is fragrant, about 1 minute.
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.
Bring the sauce to a simmer and cook for a couple minutes.
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.
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