Herb Chicken with Lemon Cream Sauce

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

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

I hope you all had a wonderful Christmas! We spent most of our day watching Butters running around in a sequin Santa suit.

MY OTHER RECIPES


Yes, that’s really a sequin suit. It’s truly amazing. And something I want to leave on 365 days out of the year.

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

But more importantly, I need this lemon cream sauce in my life more than anything.

Coupled with the browned up bits from searing the chicken with added butter, garlic, and heavy cream, this cream sauce is E-P-I-C.

I may even want to try this again in pasta form because like I said – this sauce is everything.

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

This and the santa suit.

Now my life is complete.

Herb Chicken with Lemon Cream Sauce

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

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:

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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
  5. Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.

Nutrition Facts
Serving Size
Servings Per Container 8

Amount Per Serving
Calories 264.5 Calories from Fat 200.7
% Daily Value*
Total Fat 22.3g 34%
Saturated Fat 8.9g 45%
Trans Fat 0.2g
Cholesterol 89.2mg 30%
Sodium 91.5mg 4%
Total Carbohydrate 1.9g 1%
Dietary Fiber 0.4g 2%
Sugars 0.3g
Protein 14.2g 28%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.