I thought this would be a good inaugural post! Welcome to post one of thyme on a dime! I’m really excited to share this recipe because its something that I have been making for years!
The story on this dish is that when I was about 16 years old I decided it was time for me to have a cooking night. I told my mom this and she was thrilled. I was excited because I loved to cook and I wanted to be able to try new recipes. I spend time paging
But hey, white rice is very budget friendly! It’s a great frugal thing to keep on hand. I personally buy Jasmine rice at Costco for about $18.00 and it lasts me QUITE a long time, which is saying something since I eat it a lot. What is your favorite type of rice? Jasmine? Brown? Sushi rice? Let me know in the comments so I can incorporate more into the blog.
It’s very important to add half the lemon juice while it’s cooking and the other half at the end before you serve it. You don’t want to cook out all the delicious lemon flavor!
Ok, so this dish is simple and delicious. First, start your white rice in the Instant Pot and let it do it’s
Lemon Chicken with Thyme
Ingredients
- 1/4 cup flour $0.03
- 1/2 tsp salt $0.01
- 1/2 tsp pepper $0.02
- 4 boneless skinless chicken thighs $5.30
- 1 tbsp olive oil $0.15
- 1/2 cup diced white onion $0.28
- 1 tbsp salted butter $0.10
- 1 tsp dried thyme $0.04
- 2 cups chicken broth $1.00
- 1 lemon $.10
Instructions
- Put flour, salt, and pepper into a gallon ziplock bag. Shake them together.
- Add chicken thigh to the bag, one by one. Set aside on a plate as you finish flouring them.
- Heat up olive oil in a pan. Add floured chicken thighs being careful not to overcrowd the thighs. Cook on each side until browned, about 3 minutes per side.
- Remove thighs when they are browned (they won’t be cooked through yet) set aside. Add butter to the pan and saute the diced onions until they are soft, about 6 minutes. Add the thyme and cook for 1 minute. Now add the rest of the seasoned flour from the ziplock bag and stir it into the onions being careful to not let the flour burn. It should look like a roux of sorts.
- Now add the chicken broth and whisk well so that their are no clumps of flour. Bring to a simmer and add half the juice of the lemon. Gently place the chicken thighs in the pan and cook for 10 minutes covered. Take the lid off and cook for 5 mins longer uncovered.
- Stir in the rest of the lemon juice and serve over white rice. Enjoy!