HERB CHICKEN WITH LEMON CREAM SAUCE

HERB CHICKEN WITH LEMON CREAM SAUCE
HERB CHICKEN WITH LEMON CREAM SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • FOR THE LEMON CREAM SAUCE

  • 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

Directions

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; drain excess fat, reserving 1 tablespoon, and 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.

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