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  • 4-6 boneless skinless chicken breasts cut in half
  • 1 tablespoon coconut or olive oil
  • 1 tablespoon butter
  • 2 teaspoons Robertsons Italian Herbs
  • 2 teaspoons Robertsons Thyme
  • 1 teaspoon crushed garlic
  • 1 teaspoon lemon pepper
  • juice of 1 medium lemon (about 2 tablespoons)
  • 250 ml fresh cream
  • ½ cup chicken stock
  • ½ to 1 cup sliced white mushrooms
  • 1 teaspoon crushed garlic
  • pinch of salt


  1. Mix together the Italian Herbs, Thyme, and Lemon Pepper. Season the chicken with half of the mixture.
  2. Cook the chicken in a pan or skillet over medium heat in the oil, butter and 1 teaspoon crushed garlic for 5-7 minutes on each side until lightly browned and cooked through.


  1. Set aside the chicken on a plate and cover to keep it warm.
  2. Add the other teaspoon of garlic and mushrooms to the pan and stir over medium heat 2-3 minutes until fragrant and mushrooms are tender.
  3. Remove the pan from the heat
  4. Stir in chicken stock, lemon juice, cream and remaining seasoning mixture.
  5. Simmer the mixture until the cream becomes thick enough and all the flavours have combined stirring occasionally.
  6. Return the chicken to the pan and turn in the sauce to coat both sides.
  7. Add a pinch of salt to taste.
  8. Garnish with lemon slices, fresh thyme, and cracked black pepper as desired. Serve hot.
Creamy Lemon Thyme Chicken
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