Crispy-skinned chicken breast in a white wine cream sauce with thyme garlic and lemon

Instructions

Pat chicken breasts dry. Season generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken, skin-side down. Cook 5-6 minutes until golden brown and crispy. Flip and cook 4-5 minutes more. Remove and set aside.
Add minced garlic to the skillet; cook 1-2 minutes until fragrant.
Pour in white wine, scraping up browned bits. Simmer 2-3 minutes.
Add chicken broth; simmer 5 minutes.
Reduce heat to low. Add heavy cream, thyme, and lemon zest. Stir well.
Return chicken to skillet, skin-side up. Simmer 8-10 minutes, or until cooked through (165°F/74°C internal temperature).
Remove chicken and let rest a few minutes.
Increase heat to medium-high; simmer sauce 5-6 minutes until thickened.
Spoon sauce over chicken. Garnish with parsley (optional). Serve with mashed potatoes or vegetables.

For a keto-friendly option, substitute heavy cream with coconut cream or full-fat coconut milk.

Q: Can I use bone-in chicken breasts?
A: Yes! Adjust cooking time accordingly.
Q: Can I use a different wine?
A: Experiment with Chardonnay or Sauvignon Blanc.
Q: Can I make this ahead?
A: Prepare the sauce ahead; reheat and cook chicken before serving.

This recipe is perfect for a special occasion or a weeknight treat. Enjoy!