Pounded Chicken Thighs With Creamy Thyme Sauce

Served over zucchini noodles (or pasta!) for a low-carb comfort food classic

If you’ve ever wondered what to make with chicken thighs that feels fancy but still works on a weeknight—this is it. These pounded chicken thighs cook quickly, soak up all the herby flavor of thyme, and are blanketed in a dreamy sauce made with brie, cream, and parmesan. Best part? It all comes together in 40 minutes.

In our house, this one hits all the marks: protein-packed, -approved, low-carb (if you want it to be), and seriously delicious.

✨ Why You’ll Love This Recipe

• Fast and flavorful (done in 40 minutes)

• Uses chicken thighs = budget-friendly + juicy

• Sauce is next level thanks to brie cheese

• Low-carb friendly with zucchini noodles

• Feels elegant, tastes cozy

Yield: 4

Author: Chelsea Pannell

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Pounded Chicken Thighs With Creamy Thyme Sauce

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

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Ingredients

• 3 pounds boneless skinless chicken thighs
• 2 Tbsp butter
• 2 Tbsp olive oil
• 1 shallot, diced
• 1/2 cup chicken stock or bone broth
• 2 wedges of WeBrie mini brie cheese
• 1/2 cup cream
• 1/4 cup parmesan cheese
• 4 Tbsp fresh thyme
• 1-2 Tbsp capers
• 1/2 lemon
• salt and pepper

Instructions

1. Place plastic wrap on counter and place thighs on top. Cover thighs with another layer of plastic wrap. Pound the meat with a meat pounder or soup can until 1/4 in thick.
2. Heat 1 Tbsp of butter and 1 Tbsp oil in pan on med heat.
3. Place thighs in single layer (you will need to do this is batches) cook 2 minutes on each side. Remove from pan and set aside. Continue to cook the rest of the chicken.
4. When all chicken has been cooked and removed from the pan, turn heat to low and place diced shallot in pan. Cook until translucent, 3-5 minutes.
5. Add broth and thyme and scrape bottom of pan till broth is heated though.
6. Add mini brie cheese and whisk until melted
7. Add cream and parmesan and whisk until cheese is melted and sauce thickens.
8. Add capers and lemon juice.
9. Place chicken (and and juices that have accumulated) back in to pan, heat on low just until chicken is warmed through.
10. Serve on a zucchini zoodles to keep it low carb or pasta.

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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