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.
