This is truly a winner, winner chicken dinner! If you’re looking for an easy and flavorful weeknight meal, this Lemon Thyme Chicken served over seasoned egg noodles is always a hit in our house. The bright, zesty lemon combined with the fresh thyme makes this dish feel light, refreshing, and perfect for any season.
I always double the sauce—trust me, you’ll want to drizzle it over every bite of chicken and the noodles. It’s one of those simple, satisfying dinners that feels a little fancy but comes together with minimal effort. If you’re a fan of easy chicken recipes that are full of flavor, you have to give this one a try!
This dinner is so delicious and I love the light lemon flavor that shines through. If you like lemon dishes try my Chicken Scampi next!
Ingredients
- chicken cutlets
- butter
- lemons
- garlic
- thyme
- panko
- breadcrumbs
- salt
- pepper
- butter
- olive oil
- flour
- white wine or cooking wine
- chicken broth
- egg noodles
See exact quantities in recipe card below
Instructions
See the video below to watch this recipe in action!!
Equipment
A well stocked kitchen will make dinner time so much efficient and enjoyable! Here is a LINK to som of my favorite tools I use in my own kitchen!
Storage
This dish works great for left overs. I really like to reheat the chicken in the air fryer so that it gets a little bit of a crisp back. Try it this way!
FAQs
Yes! Just flatten them out so that they are thinner-½ - ¾ in works great.
Dinner Ideas
Looking for more dinner ideas that can come together in 40 minutes or less? Try these!
- Chicken Scampi
- Chicken Burrito Skillet
- Honey-Soy Steak Bites
- Honey Lime Chicken Thighs
- Bell Peppered Patties
Trending Desserts
Lemon Thyme Chicken with Noodles
Ingredients
Chicken
- 1 ½ pounds chicken breast cutlets
- 2 eggs
- 1 teaspoon lemon juice fresh is best
- ½ tablespoon lemon zest
- 2 small garlic cloves minced
- 1 Tablespoon fresh thyme leaves chopped (1 teaspoon dried thyme leaves)
- ½ cup dry breadcrumbs
- ¼ cup panko
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ Tablespoons butter
- 1 Tablespoon olive oil
Sauce
- 1 Tablespoon butter
- 1 teaspoon all-purpose flour
- fresh thyme leaves from two sprigs of fresh thyme or a sprinkle of dried thyme leaves
- ½ cup low-sodium chicken broth
- ¼ cup white wine cooking wine works great
- ½ teaspoon lemon juice
Egg Noodles
- 1 pound egg noodles
- 1 tablespoon butter
- 1 teaspoon lemon juice
- ¼ teaspoon dried thyme leaves
- salt and pepper to taste
Instructions
- Prepare noodles according to Instructions on the package. While waiting for the water to boil, prep the chicken. Beat two eggs in a shallow dish and add 1 teaspoon of the freshiy squeezed lemon juice and mix. In another shallow dish mix lemon zest, garlic, thyme leaves, salt and pepper. Add breadcrumbs and panko and mix thoroughly. Add chicken to the the dish with eggs and coat. Using other hand and add to crumb mixture and coat thoroughly. Place chicken on a plate and repeat until all chicken is coated.
- In a nonstick pan, melt 1 ½ tablespoons butter and 1 Tablespoon olive oil on medium heat. Add half of the chicken cutlets and cook on each side for 3-5 minutes (timing depends on thickness). Remove and place on warmed pan. Keep warm in an oven set to 170 degrees. Repeat and cook the rest of the chicken with more butter if needed.
- Once chicken is done, in the same nonstick pan, add 1 tablespoon butter and allow the butter to melt Add flour and mix with a wooden spoon or silicone scraper and cook for about 1-2 minutes: Add fresh thyme leaves, it will sizzle. Mix and cook for about 30-60 seconds. Add chicken broth and white wine; it may bubble up a little bit (turn down the heat if needed). (Allow the alcohol to cook off if not using cooking wine) and the sauce to thicken, about 3-4 minutes. Remove from heat and add lemon juice. Serve immediately with pasta.
- For the pasta: once it is cooked to your desired doneness drain and while draining add butter to the pasta pot and let melt. Add the juice and seasonings and immediately toss in noodles. Serve with the chicken.
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