Rachael's Chicken Recipe - Allrecipes.com
Rachael's Chicken Recipe
  • READY IN 45 mins

Rachael's Chicken

Recipe by  

"A rich and juicy chicken with just enough sauce to be delicious and great for dinner dates."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    40 mins
  • READY IN

    45 mins

Directions

  1. Heat a medium skillet over medium heat. Cook chicken until golden brown and juices run clear.
  2. To the skillet add the butter. When the butter has melted, sprinkle thyme over the breasts and pour in the broth. Reduce heat to medium-low and simmer breasts, turning occasionally. Cook until desired liquid consistency is reached, and chicken is no longer pink and its juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2006

I really liked this recipe, just make sure to sear the chicken before you let it simmer in the sauce. This will keep the juices in it while it simmers, and leave a more juicy chicken!

 
Most Helpful Critical Review
Jan 21, 2004

This is a nice, simple recipe for chicken. It takes very little time and was quick and easy to make. However, the directions were not very clear so I only gave it three stars. I sprinkled the thyme over the chicken with a little pepper before I started. I then browned the chicken in the butter. I deglazed the pan with low sodium chicken broth and simmered for 30 minutes. The 30 minutes was really too long and my chicken was a little over done. I removed the chicken and boiled the sauce down. This took about five minutes and made a lot of sauce. Don't take the easy way out with a thickener like corn starch though, when boiled down the sauce gives you a slightly salty mixture with a strong thyme flavor. Because the mix is already a little salty I really recommend lost sodium broth. My 13 month old loved it and I will make again for sure. Next time I may try adding a little lemon juice to the mixture while simmering.

 
Aug 27, 2003

I was in a hurry for something quick and easy, and found this recipe. I didn't take the time to cook the chicken thoroughly during the browning phase, just browned quickly on each side then added the chicken broth and simmered about 20-30 minutes. I found it to be quite tasty! The broth thickens and tastes very good over the chicken. I will make this one again, thanks Rachel!

 
Mar 22, 2006

This was not horrible, but it was pretty boring. The sauce did not ever thicken for me, and it basically just tasted like chicken broth.

 
May 15, 2006

I gave this 5 stars because it was a great starter. I added onion when I browned the chicken. I also added some wine to the broth and a pinch of rosemary with the thyme. I simmered it with the lid on and therefore it didnt thicken. I used flour and water to make a gravy for the egg noodles I served it with. Next time I make it I will add mushrooms when I brown the chicken. Great recipe, easy to suit to taste.

 
Jan 21, 2011

I added a red onion, a splash of sherry, ad a handful of frozen peas- and this was a very nice dish. I give it three stars- but it would be five with the changes that i've made.

 
Mar 21, 2004

This chicken was very good, especially the sauce. I seasoned the chicken with pepper and rosemary, in addition to the thyme. I also added about a tablespoon of sherry when I added the broth. The sauce does take a while to reduce, so don't worry about cooking the chicken the whole way through during the initial browning step.

 
Aug 09, 2005

This dish is very tasty and quick and easy to make. I was did have any thyme on hand so I used rosemary and served over egg noodles.

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 26 g
  • 40%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 54.8 g
  • 110%
  • Sodium
  • 317 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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