Chicken And Thyme Casserole Recipes

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CREAMY CHICKEN AND THYME



Creamy Chicken and Thyme image

Thyme gives this simple chicken dish its unique flavor. I lightened up the original recipe by using reduced-fat sour cream, but you'd never guess based on its rich, creamy flavor. -Harriet Johnson, Champlin, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 tablespoon all-purpose flour
1/2 cup reduced-fat sour cream
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/8 teaspoon onion salt
1/8 teaspoon pepper
Hot cooked egg noodles, optional

Steps:

  • Place chicken breasts in a large nonstick skillet. Add 1/2 cup of broth. Cover and simmer until juices run clear, 10-12 minutes, turning once. Remove chicken from pan; keep warm. Add remaining broth to skillet and bring to a boil; reduce heat to low., In a small bowl, combine the flour and sour cream. Whisk into pan. Stir in the parsley, salt, dill weed, thyme, onion salt and pepper. Simmer, uncovered, until slightly thickened, about 5 minutes. If desired, serve with hot cooked noodles. ,

Nutrition Facts : Calories 167 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 575mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

SPRING-THYME CHICKEN STEW



Spring-Thyme Chicken Stew image

During a long winter (and spring), my husband and I were in need of something warm, comforting and bright. This chicken was the perfect thing. It fills the house with the smell of home when Mom would make chicken soup, with a little something extra. -Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 4 servings.

Number Of Ingredients 13

1 pound small red potatoes, halved
1 large onion, finely chopped
3/4 cup shredded carrots
3 tablespoons all-purpose flour
6 garlic cloves, minced
2 teaspoons grated lemon zest
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken thighs, halved
2 cups reduced-sodium chicken broth
2 bay leaves
2 tablespoons minced fresh parsley

Steps:

  • Place potatoes, onion and carrots in a 3-qt. slow cooker. Sprinkle with flour, garlic, lemon zest, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves., Cook, covered, on low 7-9 hours or until chicken and vegetables are tender. Remove bay leaves. Sprinkle servings with parsley.

Nutrition Facts : Calories 395 calories, Fat 13g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 707mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein. Diabetic Exchanges

PAN-SEARED CHICKEN WITH THYME



Pan-Seared Chicken with Thyme image

A simple pan sauce can transform an everyday boneless, skinless chicken breast into a quick and delicious meal. For a finishing touch, garnish with a sprig of thyme.

Provided by Swanson®

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 11

4 skinless, boneless chicken breast halves, cut in half lengthwise to make thin cutlets
salt and ground black pepper to taste
1 teaspoon dried thyme
¼ cup flour
4 tablespoons olive oil
2 sprigs fresh thyme
1 cup Swanson® Chicken Stock
¼ cup white wine
2 teaspoons chicken bouillon granules
2 teaspoons cold butter
salt and ground black pepper to taste

Steps:

  • Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour.
  • Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil.
  • In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson® Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat.
  • Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste.
  • Spoon sauce over chicken before serving.

Nutrition Facts : Calories 302.1 calories, Carbohydrate 7.1 g, Cholesterol 64 mg, Fat 18.1 g, Fiber 0.4 g, Protein 24.1 g, SaturatedFat 3.9 g, Sodium 454.6 mg, Sugar 0.6 g

CHICKEN AND THYME CASSEROLE



Chicken and Thyme Casserole image

Make and share this Chicken and Thyme Casserole recipe from Food.com.

Provided by katew

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

60 ml olive oil
1 1/2 kg chicken pieces
2 garlic cloves, sliced fine
1 bunch fresh thyme, use only the leaves
10 pickling onions, peeled and halved
200 g kalamata olives, pitted
375 ml chicken stock
lemon wedge, to serve

Steps:

  • Pre heat oven to 200 C.
  • Heat oil in a large flameproof casserole on high.
  • Cook chicken in batches until sealed and browned, remove from pot.
  • Add garlic, thyme and onions and cook 2 minutes.
  • Return chicken, add olives and stock.
  • Season to taste.
  • Cove and cook 45 minutes or until tender.
  • Serve with lemon wedges.

Nutrition Facts : Calories 1130.3, Fat 76.1, SaturatedFat 19, Cholesterol 284.1, Sodium 843.3, Carbohydrate 34.8, Fiber 5.5, Sugar 13.3, Protein 75.2

CHICKEN WITH BACON, TOMATO AND THYME



Chicken with Bacon, Tomato and Thyme image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

8 pieces bacon, par-cooked half-way (may use precooked)
1 1/2 pounds boneless skinless chicken breast, cut into halves
2 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
2 tablespoons red onion, chopped
2 Roma tomatoes, sliced
1 bunch fresh thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.
  • Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.
  • Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes.

Nutrition Facts : Calories 396 calorie, SaturatedFat 6 grams, Carbohydrate 1 grams

CHICKEN, THYME AND SHALLOT CASSEROLE



Chicken, Thyme and Shallot Casserole image

Make and share this Chicken, Thyme and Shallot Casserole recipe from Food.com.

Provided by English_Rose

Categories     Stew

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
6 slices streaky bacon, finely sliced
8 chicken thighs
2 tablespoons all-purpose flour
14 ounces shallots, peeled and halved
2 garlic cloves, finely sliced
9 ounces brown button mushrooms
1 1/4 cups white wine
4 sprigs thyme, leaves picked
2 ounces parsley, leaves only, chopped
3/4 cup heavy cream

Steps:

  • Heat the oil in a large frying pan over a medium heat. Add the bacon and fry until just crisp. Remove and set aside.
  • In the same pan, brown the chicken thighs on all sides (this will take about 5-10 mins) then transfer to a large casserole dish, sprinkle with the flour and set aside.
  • Add the shallot halves, the garlic and the mushrooms to the frying pan and brown for 5 minutes.
  • Spoon the mixture into the casserole dish then pour over the white wine. Add the thyme, season with salt and pepper, cover and cook on a low heat for 1 hour to 1 1/4 hours until the chicken is cooked and the sauce is thickened.
  • Just before serving, stir in the cream, warm through, without boiling then serve garnished with the chopped parsley leaves.

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