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Rachael's Chicken

Rachael's Chicken

  • Prep

    5 m
  • Cook

    40 m
  • Ready In

    45 m
Erin

Erin

A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates.

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 464 kcal
  • 23%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 0.2g
  • < 1%
  • Protein:
  • 54.8 g
  • 110%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Heat a medium skillet over medium heat. Cook chicken until golden brown and juices run clear.
  2. To the skillet add the butter. When the butter has melted, sprinkle thyme over the breasts and pour in the broth. Reduce heat to medium-low and simmer breasts, turning occasionally. Cook until desired liquid consistency is reached, and chicken is no longer pink and its juices run clear.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Navy_Mommy
55

Navy_Mommy

1/21/2004

This is a nice, simple recipe for chicken. It takes very little time and was quick and easy to make. However, the directions were not very clear so I only gave it three stars. I sprinkled the thyme over the chicken with a little pepper before I started. I then browned the chicken in the butter. I deglazed the pan with low sodium chicken broth and simmered for 30 minutes. The 30 minutes was really too long and my chicken was a little over done. I removed the chicken and boiled the sauce down. This took about five minutes and made a lot of sauce. Don't take the easy way out with a thickener like corn starch though, when boiled down the sauce gives you a slightly salty mixture with a strong thyme flavor. Because the mix is already a little salty I really recommend lost sodium broth. My 13 month old loved it and I will make again for sure. Next time I may try adding a little lemon juice to the mixture while simmering.

swimchickmle
35

swimchickmle

9/20/2006

I really liked this recipe, just make sure to sear the chicken before you let it simmer in the sauce. This will keep the juices in it while it simmers, and leave a more juicy chicken!

LUCKYROOT
35

LUCKYROOT

8/27/2003

I was in a hurry for something quick and easy, and found this recipe. I didn't take the time to cook the chicken thoroughly during the browning phase, just browned quickly on each side then added the chicken broth and simmered about 20-30 minutes. I found it to be quite tasty! The broth thickens and tastes very good over the chicken. I will make this one again, thanks Rachel!

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