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Herb Chicken with Lemon Cream Sauce
4.9 from 63 votes

Herb Chicken with Lemon Cream Sauce

Herb Chicken with Lemon Cream Sauce features bone-in, skin-on chicken thighs seasoned with Dijon, lemon zest, thyme, and rosemary, seared to golden perfection. A creamy lemon sauce with garlic, red pepper flakes, and herbs finishes the skillet before roasting. The dish balances herbaceous and citrus notes with rich cream and crispy chicken skin.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings
Course: Main Course

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

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.