Lemon Thyme Chicken: The Best Mediterranean Recipe

Mediterranean cuisine makes you happy! An example is lemon thyme chicken. Really. Some days I don’t need more to be happy. A few ingredients, fresh herbs, toss in the pan and you’re done. Maybe a good book and a glass of wine afterwards. Preferably white and dry.

Everyone has their favorite Mediterranean dishes. Pasta, pizza, ragout and risotto are definitely the classics, without a doubt. However, there are many other foods to discover in the Lemon Thyme Chicken category. And if the locals in Italy, France, Greece, Spain or Morocco like to eat them themselves, then you’ve made a good choice. Try these three quick and easy dishes:

My love of Lemon Thyme Chicken is due in part to the pungent flavor of thyme. There are an incredible number of varieties. For this dish it is good to use common thyme (Thyme vulgaris) or lemon thyme (Thyme x citriodorus). You can also discover lemon thyme with its beautiful white or yellow-green leaves at a weekly market. Then the dish will be even more beautiful.

This herb is ideal for cooking, which is why it is also cooked with lemon thyme chicken. Thyme makes heavy food easier to digest and is versatile. He enjoys fish, meat, vegetables, poultry and vegetables alike. You can read even more herbal knowledge in our cooking school. There you will find out, for example, whether you need to wash herbs such as thyme, rosemary and sage.


Mediterranean cuisine: aromatic chicken with lemon thyme


Short trip to the Mediterranean: chicken with lemon thyme

the preparation

  1. Wash the chicken breast fillets, pat dry and season with salt and pepper. Peel the garlic and chop into small pieces. Wash the lemon in hot water and cut half into thin slices. Squeeze the second part. Remove the leaves from 4 sprigs of thyme and finely chop. Mix well with the lemon juice, half the garlic, salt, pepper and a little oil.

  2. In a large, heavy pan, heat the remaining oil and brown the poultry on both sides and lightly brown. Add the remaining garlic, thyme sprigs and lemon slices and fry a little. Brush everything with the white wine and stock and cook for about 20 minutes. Sprinkle to taste and serve with a green salad.

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