Herbed Skillet Chicken

Servings 4 servings


  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breast halves
  • 1/2 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • sea salt and freshly ground black pepper to taste
  • 1/2 cup water plus 1 tablespoon
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped parsley


  • Heat the olive oil in a skillet with a tight-fitting lid over medium heat. Add chicken; cook for 10 minutes or until slightly browned, turning once.
  • In a small bowl or cup, blend together seasonings (thyme through black pepper); sprinkle mixture over chicken then remove from the skillet and keep warm.
  • Add 1/2 cup of water to the skillet and whisk up all of the browned bits from the bottom of the pan; bring to a boil.
  • Return chicken to the skillet, reduce heat, cover and simmer for 10 to 20 minutes or until chicken is cooked through.
  • Remove chicken from the skillet.
  • Combine cornstarch with remaining water; add to pan juices and cook, whisking constantly, until thickened and translucent.
  • Serve chicken topped with sauce and garnished with chopped parsley.


SERVING SUGGESTION: Baked sweet potatoes and steamed green beans.
NUTRITION: Per Serving: 202 Calories; 13g Fat; 19g Protein; 3g Carbohydrate; trace Dietary Fiber; 40mg Cholesterol; 632mg Sodium. Exchanges: 0 Grain (Starch); 2 1/2 Lean Meat; 0 Vegetable; 1 Fat. Points: 5
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