Chicken with scallion sauce

Total Time
33 min
6 min
27 min
A simple scallion sauce is a simple way to perk up versatile chicken breasts. Whisking the broth and flour together before adding the mixture to the pan prevents a lumpy consistency. If you like Asian flavors, you can experiment with this recipe by omitting the thyme and adding some fresh ginger, crushed red pepper and a dash of soy sauce. The fresh flavor of the sauce would also pair well seared chicken thighs or pork chops too. Save preparation time by using a garlic press instead of mincing the cloves with a knife. Serve over cooked riced or spiralized veggies or for a no-cook side pair it with sliced tomatoes.


Fat free chicken broth

14 oz, reduced-sodium

All-purpose flour

2 Tbsp


2 medium clove(s), minced

Dried thyme

¼ tsp

Cooking spray

1 spray(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), (four 4-oz pieces)

Uncooked scallion(s)

cup(s), finely chopped, divided

Table salt


Black pepper



  1. Combine 1⁄4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic and thyme; set aside.
  2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons scallions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.
  3. Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3⁄4 cup. Pour sauce evenly over chicken, and top with remaining scallions. Yield: 4 servings (serving size: 1 chicken breast half).