Chicken- Herbed Chicken with Lemon Cream Sauce

By dena

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• Zest of 1 lemon
• 1/2 teaspoon dried thyme
• 1/2 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
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from damndelicious.net

Preparation

Step 1

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; 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.