Description
Lemon herb chicken creamy lemon sauce brings together tender chicken breasts with fresh herbs and a tangy cream sauce that makes your dinner table feel special without demanding hours in the kitchen. This dish combines simple ingredients you probably have on hand into something that tastes far more impressive than the effort it takes to prepare.
Ingredients
Scale
Chicken and Seasonings:
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 lemon zest
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- Kosher salt and black pepper, to taste
Sauce Base:
- 2 cloves garlic, minced
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 1 lemon juice
Sauce Seasonings:
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon dried basil
- Kosher salt and black pepper, to taste
Instructions
- Set your oven to 400°F before you begin cooking.
- Whisk together 1 tablespoon olive oil, 1 tablespoon Dijon mustard, zest from 1 lemon, ½ teaspoon dried thyme, and ½ teaspoon dried rosemary in a small bowl.
- Coat all 8 bone-in, skin-on chicken thighs generously with your herb mixture, making sure to cover both sides with salt and black pepper to taste.
- Melt 2 tablespoons unsalted butter in a large oven-safe skillet over medium-high heat at 400°F.
- Place your chicken thighs skin-side down in the hot skillet and sear for 2 to 3 minutes until the skin turns golden brown.
- Flip each thigh and sear for another 2 to 3 minutes on the other side, then transfer them to a plate, leaving about 1 tablespoon of fat in your skillet.
- Add 2 minced garlic cloves and ¼ teaspoon red pepper flakes to the same skillet and stir constantly for 1 to 2 minutes until the mixture becomes fragrant.
- Pour ½ cup chicken broth and ½ cup heavy cream into your skillet, then add juice from 1 lemon and ½ teaspoon dried basil.
- Season your sauce with salt and black pepper, bring it to a boil, then reduce heat and let it simmer for 3 to 5 minutes until it thickens slightly.
- Return all 8 chicken thighs to the skillet and spoon some sauce over each piece.
- Transfer your skillet to the preheated 400°F oven and roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F.
- Plate your chicken and drizzle the creamy lemon sauce over top before serving while hot.
Notes
- Don’t skip searing the chicken first because that golden-brown crust keeps the meat juicy while it roasts and adds depth to your dish.
- When making the sauce, let it simmer for a full few minutes before returning the chicken to the pan, as this helps the flavors blend together properly.
- For a lighter version, replace the heavy cream with Greek yogurt or half-and-half, though add it off the heat so it doesn’t curdle.
- Check your chicken’s internal temperature with a meat thermometer inserted into the thickest part away from bone – this takes the guesswork out of knowing when it’s done cooking.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Roasted Chicken
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 366 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 26 g
- Cholesterol: 120 mg