Saturday, March 7, 2020

Lemon Cream Chicken







Lemon Cream Chicken





A simple recipe for pan-fried chicken breasts, cooked in a creamy garlic-lemon sauce. This creamy lemon chicken is a business-worthy dinner you can have any day of the week.

INGREDIENTS:
  • 1/2 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • Zest of 1 lemon
  • 1/2 teaspoon dried rosemary
  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON CREAM SAUCE
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • Juice of 1 lemon
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

First, preheat the oven to 400 degrees F.

Then, in a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; Season with salt and pepper according to your taste. Using your fingers or a brush, work the mixture on both sides of the chicken.

Melt the butter in a large ovenproof skillet over medium-high heat. Add chicken, skin side down, and sear both sides until golden, about 2-3 minutes per side; drain off excess fat, reserve 1 tablespoon and reserve.

Add the garlic and red pepper flakes to the pan and cook, stirring frequently, until fragrant, about 1 to 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 to 5 minutes. Return the chicken to the pan.

Place in the oven and roast until cooked through, to reach an internal temperature of 165 degrees F, about 25-30 minutes.

Happy Cooking Time.