Herb Chicken with Lemon Cream Sauce
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
Herb Chicken with Lemon Cream Sauce
Description
This recipe highlights chicken thighs coated in olive oil, Dijon mustard, lemon zest, thyme, and rosemary, then pan-seared to develop a golden brown crust. Searing helps render fat from the skin for crispness. After removing excess fat, a garlic-infused sauce with red pepper flakes, chicken broth, heavy cream, lemon juice, and basil simmers until slightly thickened.
Returning the chicken to the sauce-filled skillet and finishing it in a 400°F oven cooks the thighs through, preserving moisture and allowing the sauce to meld flavors. The resulting dish offers tender, juicy chicken with crispy skin surrounded by a tangy, creamy sauce with a hint of heat and herbal aroma.
Serve immediately to enjoy the contrast in textures and the bright complexity of the lemon-infused cream sauce. It pairs well with simple sides that can soak up the sauce, such as rice, mashed potatoes, or roasted vegetables.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- lemon zest of 1
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 8 chicken thighs bone-in, skin-on
- 2 tablespoons butter unsalted
For the lemon cream sauce
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes or more, to taste
- ½ cup chicken broth
- ½ cup heavy cream
- lemon juice of 1
- ½ teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.
- Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside.
- Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
User Reviews
Overall Rating
4.9
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