Roasted Chicken With Thyme and Honey Cream

Recipe by Leslie
READY IN: 1hr 5mins




  • Preheat oven to 375°F (190°C).
  • Sprinkle chicken breasts with half each of the salt, pepper and thyme.
  • In a skillet, melt butter over medium-high heat.
  • In batches as necessary, brown chicken breasts, skin side down, for 2 to 3 minutes.
  • Turn and brown other side for 2 to 3 minutes.
  • Transfer to baking dish skin side up and set skillet aside, reserving any butter and brown bits.
  • Roast chicken in oven for about 35 minutes or until well browned.
  • Meanwhile, return skillet to medium heat and heat for 30 seconds.
  • Add onion and remaining salt, pepper and thyme and cook, stirring constantly, for about 3 minutes or until onion is softened.
  • Add wine and bring to a boil, scraping up any brown bits stuck to pan.
  • Stir in cream and honey and boil gently, stirring often, for about 5 minutes or until sauce is thickened.
  • Pour sauce over chicken in dish and roast for about 10 minutes longer or until chicken is no longer pink inside and sauce is bubbling.