HERB CHICKEN WITH LEMON CREAM SAUCE

By Lsweetnell

This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!


YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES

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
• Try an Easy One Pan Italian Pasta Recipe.

Details

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; 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.