Lavender Infused Lemon Thyme Chicken
Lavender Infused Lemon Thyme Chicken is a French recipe categorized as dinner, main course, with 45 min of prep, 25 min of cooking, and 1 hr 10 min total. It yields 4 servings.
Chicken breasts are seasoned with culinary lavender, lemon, thyme, salt, and pepper, then cooked until just done. Keeping the lavender restrained allows its floral note to support the lemon and herbs rather than dominate them.
Mealtime: Dinner, Main Course
Cuisine: French
Dietary Preferences:
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Romantic
Nutritional Information (per serving)
Per serving:
320
50g
10g
0g
550mg
Ingredients
- 4 boneless skinless chicken breasts, about 2 lb total (900g)
- 2 tablespoons olive oil, divided (30mL)
- 1 teaspoon culinary-grade dried lavender (1g)
- 1 lemon, zested, plus 2 tablespoons juice (30mL)
- 1 teaspoon salt (5g)
- 1/2 teaspoon black pepper (2g)
- 2 teaspoons fresh thyme leaves, chopped (10mL)
- 1/4 cup chicken broth (60mL)
- 1 tablespoon honey (15mL)
- 2 cloves garlic, minced
Utensils
- Oven
- Large oven-safe skillet
- Small bowl
- Large resealable bag or shallow dish
- Measuring spoons
- Juicer
- Zester
- Garlic press
- Tongs
- Meat thermometer
- Whisk
Step by Step Instructions
- Preheat the oven to 375°F (190°C).
- Whisk 1 tablespoon olive oil with the dried lavender, lemon zest, lemon juice, salt, black pepper, thyme, honey, and garlic.
- Coat the chicken with the marinade in a covered dish or resealable bag.
- Marinate in the refrigerator for 30 minutes to 2 hours.
- Remove the chicken from the marinade, discard the used marinade, and pat away excess moisture.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Sear the chicken for 3 to 4 minutes per side, until golden.
- Pour the chicken broth around the chicken and bring it to a simmer.
- Transfer the skillet to the oven and bake for 12 to 18 minutes, until the thickest breast reaches 165°F (74°C).
- Rest the chicken for 5 minutes.
- Serve the Lavender Infused Lemon Thyme Chicken with the broth-based pan juices.
Variations & Serving Suggestions
- Swap lavender for fresh rosemary for a different herbaceous lift or add a balsamic glaze drizzle for sweet-tart contrast.
- Serve the chicken over fluffy quinoa or herbed couscous to soak up all the aromatic juices.
- Pair with a bright arugula salad dressed in lemon vinaigrette for a light, citrusy complement.
- Grill seasonal vegetables alongside the chicken to add color, texture, and a smoky finish to the plate.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Lavender Infused Lemon Thyme Chicken into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Lavender Infused Lemon Thyme Chicken gently in a covered skillet over low to medium-low heat with a small splash of broth or water to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
mixing bowl, covered dish or resealable bag, measuring tools, large oven-safe skillet, tongs, instant-read thermometer.
Transfer the skillet to the preheated oven and bake for approximately 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Helpful Recipe Tips & FAQs
Can I replace dried lavender with fresh lavender?
Yes. Replace the listed 1 teaspoon dried culinary lavender with 1 tablespoon chopped fresh culinary lavender. Use untreated edible lavender and add it to the marinade with the thyme.
How do I prevent the chicken from drying out?
Use evenly sized breasts, sear them for color, and finish them in the oven only until the thickest portion reaches 165°F (74°C). The chicken broth creates pan juices, but the used lemon marinade should still be discarded.
How can I soften the floral flavor?
Reduce the listed dried lavender from 1 teaspoon to 1/2 teaspoon; do not compensate with extra lemon juice or honey. Keeping the thyme, lemon zest, and garlic unchanged preserves the savory balance.
What sides pair best with Lavender Lemon Thyme Chicken?
Herbed couscous, mashed potatoes, roasted asparagus, quinoa salad, or arugula with a light lemon dressing all complement the lemon-thyme pan juices without adding more floral flavor.