Creamy Skillet Chicken With Lemony Gravy

Skillet Chicken with Lemon Gravy 2

Skillet Chicken with Lemon Gravy

I had leftover stalks of thyme in my fridge. I had leftover whipping cream in my fridge. I had frozen chicken meat in my freezer. Put them all together and what do I get?

A plate of deliciously creamy chicken dish to serve with plain rice. And then after that, a cup of coffee to top it all up. Without the baby brawls and dins. A quiet afternoon to savour.

Nice…… 😀


  • Chicken breast: 4 fillets
  • Salt: 1/2 tsp
  • Ground blackpepper: 1/2 tsp
  • Thyme: 2 stalks, stems removed
  • Plain flour: 1/2 cup
  • Butter: 2 tbsp
  • Chicken stock: 1 cup
  • Lemon: 1, sliced plus zest
  • Whipping cream: 1 cup
  • Plain flour: 1 flat tbsp + excess for coating
  • Sugar: 1 tbsp


  1. Marinate chicken breasts with salt, pepper and 1 stalk of thyme leaves. Coat with plain flour and shake off excess flour. Cling wrap and leave overnight in fridge.
  2. Melt butter in saucepan. Pan-fry chicken breasts for about 7min on each side till browned. Remove chicken and set aside.
  3. Add chicken stock and lemon slices. Bring to boil, then reduce to simmer for 10min till reduced by half. Remove lemon slices and set aside.
  4. Add in whipping cream, 1 tbsp plain flour and sugar. Cook till thickened.
  5. Return chicken to saucepan. Add in remaining thyme leaves. Coat chicken evenly with gravy.
  6. Serve hot with lemon slices and lemon zest.

Skillet Chicken with Lemon Gravy 3


  • This recipe was kindly adapted from Gonna Want Seconds’ ‘Creamy Lemon Skillet Chicken.
  • I find the original recipe a tad too tangy and so decided to do without the additional tbsp of lemon juice. I even added a tbsp of sugar to reduce the sourness of this dish.
  • Do not add too much plain flour into the gravy (which I did with much regret) as this would result in a very clumpy gravy!

4 persons as side dish

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