Lemon Thyme Chicken with Noodles

Lemon thyme chicken and egg noodles garnished with parsley on a white plate

5 from 1 vote

This easy Lemon Thyme Chicken is cooked to golden perfection and served over seasoned egg noodles. Light, fresh, and packed with flavor—perfect for any night of the week!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken, chicken breast, chicken with sauce, lemon, lemon chicken, noodles, pasta, thyme

Servings:

Calories: 690kcal

Author: Misty Tannery

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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