Herb Chicken with Lemon Cream Sauce
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.86 out of 5 stars
(21)
Ingredients
8 servings
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 8 bone-in skin-on chicken thighs
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes, or more, to taste
- ½ cup chicken broth
- ½ cup heavy cream
- Juice of 1 lemon
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 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.
Step 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.
Step 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.
Step 5
Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Step 6
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Step 7
Serve immediately.
Step 8
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Chef's notes
The sauce is E-P-I-C and can be tried in pasta form.
