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Lemon Thyme Chicken
with cauliflower rice / asparagus

Active: 40 Total: 40

For this elevated chicken dinner, chicken is simmered in a broth that gets big flavor from pancetta, fresh thyme and a squeeze of fresh lemon juice. The no-fuss pan sauce that results is great spooned over cauliflower rice.



Cauliflower Rice:
  • Cauliflower, small - 1 head , florets chopped
  • Butter - 1 1/2 Tbsp
Lemon Thyme Chicken:
  • Onions, small - 1/2 , chopped
  • Garlic - 3 cloves , chopped
  • Pancetta (sub bacon) - 2 oz , chopped
  • Lemons - 1 , wedges
  • Chicken thighs, boneless (with or without skin) - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Paprika, smoked - 1/2 tsp
  • Stock, any type - 1 cup
  • Thyme, fresh - 4 stalks
  • Cauliflower rice (ingredients listed separately) - ~1 1/2 cups
Asparagus with Crispy Pancetta:
  • Pancetta (sub bacon) - 2 oz , chopped
  • Asparagus - 1 lb , trimmed
  • Oil, olive - 1 Tbsp
  • Butter - 1 Tbsp


  1. Onions / Garlic / Pancetta (for both the chicken and asparagus) - Prep as directed. Combine onions and portion of pancetta for chicken in one container. Store garlic and pancetta for asparagus in two separate containers. (Can be done up to 5 days ahead)

  2. Cauliflower rice - Double if making Wednesday’s meal. Pulse florets in a food processor until broken up into ‘rice’-sized bits. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead)

  3. Lemon / Asparagus - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)

  4. Chicken - Season with salt and pepper and tenderize with a fork. (Can be done 1 day ahead)

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  1. Heat a skillet over medium-high heat and add cooking oil. When oil is hot, sear chicken until golden brown on both sides, 2 to 3 minutes on each side. Remove from skillet and set aside.

  2. Return skillet to heat and reduce to medium heat. Add pancetta (just the portion for the chicken) and onion. Saute until onion is soft, ~3 minutes. Add garlic and paprika and saute until fragrant, ~1 minute more. Add stock and thyme sprigs, scraping up any browned bits on the bottom of the pan. Bring to a simmer.

  3. Return chicken thighs to pan and reduce heat to low-medium. Cover with a lid and simmer on low (don't let the liquid boil or the meat will turn tough) until chicken is cooked through, ~8 minutes (internal temperature will be 165F / 74C).

  4. While chicken cooks, heat a second skillet or large frying pan with butter (the portion for the cauliflower rice) over medium-high heat. Saute cauliflower rice in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Transfer to serving dish and return pan to heat.

  5. Add olive oil and the rest of the pancetta to hot oil. Saute until pancetta is beginning to brown, 1 to 2 minutes. Reduce heat to medium. Add butter (the portion for the asparagus) and asparagus to pancetta. Cook, turning asparagus every couple minutes until asparagus is cooked through, 6 to 10 minutes (depending on thickness of spears).

  6. Squeeze a couple lemon wedges over chicken and asparagus (serve remaining lemon wedges with the finished dish). Taste and season both dishes with some salt and pepper.

  7. Serve chicken over cauliflower rice with asparagus on the side. (If you made double the cauliflower rice, remember to reserve half for Wednesday.) Enjoy!



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