Roasted Chicken Breast with Thyme & Honey Cream
Chicken breasts are a perennial favourite and the flavour of thyme and honey is comforting yet special enough for a romantic meal. Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result. For the best flavour and texture use air-chilled chicken. Serve with tender-crisp sugar snap peas or green beans and roasted baby red potatoes.
- Course Main Dishes
- Prep. Time 10 mins
- Cooking Time 55 mins
- Yields 4 servings
Preparation
What You Need
Instructions
Preheat oven to 375 °F (190 °C).
Sprinkle chicken breasts with half each of the salt, pepper and thyme. In a skillet, melt butter over medium-high heat. In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes. Turn and brown for 2 to 3 minutes. Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits. Roast chicken in oven for about 35 minutes or until well browned.
Meanwhile, return skillet to medium heat and heat for 30 seconds. Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened. Add wine and bring to a boil, scraping up any brown bits stuck to pan. Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 465 CaloriesProtein: 31 g
Carbohydrate: 8 g
Fat: 34 g
Fibre:
Sodium: 413 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Niacin:
90 %
/
21 mg
Vitamin B6:
38 %
/
0.70 mg
Vitamin A:
28 %
/
284 mcg
Vitamin B12:
22 %
/
0.40 mcg
Calcium:
5 %
/
53 mg
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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