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.
Yes, that’s really a sequin suit. It’s truly amazing. And something I want to leave on 365 days out of the year.
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.
This and the santa suit.
Now my life is complete.
Herb Chicken with Lemon Cream Sauce
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- Zest of 1 lemon
- ½ teaspoon dried thyme
- ½ 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
- ¼ teaspoon red pepper flakes, or more, to taste
- ½ cup chicken broth
- ½ cup heavy cream
- Juice of 1 lemon
- ½ teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- 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.
Did you make this recipe?
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Delicious! Â The sauce is to die for! Â Thank you for this recipe!
What can I do but add my kudos to all the rave reviews below! My husband and I slurped up every drop of this lemon sauce. Since I was only making dinner for just us two, I was afraid the sauce would evaporate, so I followed others’ advice and cooked it on the stove, but if cooking for 4 or more I would follow the recipe as written. Another excellent recipe from Damn Delicious!
Wow, wow, wow!!! I am a caterer and was looking for a lemony chicken recipe. This one was a huge win! I’m serving at a wedding tasting tomorrow. Thank you!
I used the sauce on baked chicken breast using the dripping from the pan. Flavor was good but a bit too sour so next time I’ll use half lemon instead. Paired up with mushrooms risotto, oh so yummy!
Great dish family loved it will have again
can i use chicken breasts instead of thighs ?
This recipe will be a permanent addition to my dinner rotation! Absolutely divine!Â
Phenomenal! I’m so impressed with the intense flavour it such a short time. Did this chicken with roasted potatoes and broccoli. Husband loved it.
I’ve made it twice now, and it definitely ruins the sauce to cook it in the oven with the chicken. The sauce was perfect going in; came out of the oven thin and separated. So I’ll sear the chicken, cook separately in the oven, and finish the sauce on the stove. Then it’ll get 5 stars! I’m going to try to make the sauce separately to have with other meals because it really is delicious.
This was delicious! Unfortunately for some reason the sauce wasn’t very thick, but it was so tasty we didn’t care. Ate it with steamed broccoli and rice to start; leftovers with mashed red potatoes. YUM! Wasn’t sure how much 8 chicken thighs was supposed to be weight-wise, so I bought 8 (just for 2 of us). They were huge so I only cooked 6 and we had the last 2 for lunch. Worked out great. I’m dedicated to your site now! The quick pasta sauce is in the regular rotation and never disappoints.
I made this last night and loved it! Served over angel hair pasta and added artichoke hearts before putting it into the oven.
My boyfriend said it was even better the next day with the noodles soaking up the extra sauce. This will be going into our heavy meal rotation!
This is a really good dish and I’ve made it twice. The first time I thought I did something wrong because the sauce didn’t thicken appropriately, so the next time I made sure to follow measurements closely. Well the same thing happened again, so I thickened it with a cornstarch slurry. My entire family enjoys this dish. Thanks for sharing such great dishes!
Really wonderful recipe. Do you think it could be prepared and then Frozen? Thx
I make this with chicken breasts over tri color tortellini and we just love it! My boyfriend would have it every week if he had it his way. A relatively simple recipe that will have guests majorly impressed with what seems like a very complicated dish! Definitely worth making. My lemon cream sauce has never come out as thick as it looks on the picture, but still majorly delicious especially with a crusty bread on the side.Â
I removed my chicken and baked separate. Quickly sautéed onion and red pepper (separate pan) ; then added just a tiny bit of white wine (maybe 2 TBSP)  to that in a shallow cast iron and baked the chicken atop of that (minus recipes sauce) on 450 for 15min. It was super juicy and crispy.Â
Made my sauce with white wine instead of chicken broth. I listened to a previous reviewers tip to leave the heavy cream until last (do not boil!) add butter and just lower heat and stir until warm at the end. I also added a bit of angel hair to my sauce and served the chicken on the side. Oooohhh myy gosh, the best food I’ve ever cooked.Â
Never boil the cream. Add it last and bring it to warm. I use dry white wine or cooking wine as well. Make a reduction with this, the lemon and some broth, in addition to plenty of butter. Add the cream last
Made this tonight and it was ah-mazimg!  I used boneless chicken thighs instead of  bone in and it was great. The hubby loved it and asked me to make it again!Â
My whole family loves this dish! Â I cannot use cream due to issues with dairy, so I use the cream on top of coconut milk. Â It tastes amazing. Thankfully I can handle small amounts of butter, so I still use that. Â Thanks for sharing. Â We eat it a few times each month over noodles. Â
DELICIOUS! Easy weeknight recipe to throw together. I used boneless skinless chicken breast, as I don’t like dealing with bones. It’s good with some rice and makes good leftovers! I also just used “italian seasoning” on the chicken, which is a combo of the herbs in the recipe.
Thanks so much for your feedback, Milou!
No rating yet as it hasn’t finished cooking. I have a question regarding the reserved excess fat – what is it for?
The reserved excess fat is left in the skillet for step #4 for the garlic and red pepper flakes.
I usually love DD recipes but this one won’t make the cut…. recipe says 3-5 minutes to reduce sauce…. I reduced for 15 minutes and not enough…. also sauce broke while baking which I thought would probably happen because it’s something that usually happens when you cook cream and butter….. I lowered bake to 375 cause 400 seemed too hot…. I also used fresh herbs and tripled amount and liked that…. chicken had good flavor…. I think I would not add sauce to chicken til end and just saute chicken longer and cook sauce separately to reduce more… chicken was really crisp when put in oven but lost all crispness from baking…. that said I have loved all the other recipes I’ve tried.
sounds delicious but I worry about sauce breaking?
Yum! Just wanted to say thank you for this fabulous recipe – it was delicious! I used boneless skinless chicken otherwise no their changes. Thanks!Â
how about buttermilk in place of cream?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
it is thanksgiving weekend in canada and just made this dish for our supper! Â YUM – move over turkey there is a new bird in the house
Happy Thanksgiving to you and your family!
I made a few adjustments to the recipe, but this is to die for!Â
I Â was just cooking for myself, so I used a chicken breast instead of thighs. For the sauce, Â I used dried minced garlic instead of fresh, I used a white wine instead of chicken broth, I added some capers to the sauce, and I cooked the chicken in an 8×8 glass pan, instead of an oven-safe pan, with potatoes, mushrooms, and lemon slices.Â
And.oh.my.goodness. It tastes SO good! I will definitely be keeping this recipe and trying this again with guests!
Great way to do it!
I made your sauce to put on top of some panko crusted swordfish and i loved it, lots and lots of flavor and the sauce is not as heavy as other lemon cream sauces. Thank you.
That’s great!
This is the FOURTH TIME I make this recipe, I almost ate the Tupperware I put the leftovers in… ive made it with pasta with bacon rice, today I’m pairing this blessing with mashed potatoes and broccolini… I’d damn near eat the picture of it! Is just so GOOOOOODDD
So awesome! Thanks!
Thus is a good recipe. I added sage, a bit of marjoram, increased the rosemary (I was increasing the recipe because I love lots of gravy). I didn’t have cream so I use whole milk. And mixed in a little flour. I noticed some people said their milk curdled, it is really best to either warm the cream a bit and turn down the heat to cool a tad before adding your cream or milk and stir! It’s was restaurant quality or better! I served with a side of broccoli ( yummy with the gravy) and mashed potatoes. My hubby was ecstatic.Â
Oh wow, sounds delicious!
This is my favorite recipe I’ve tried so far on here!  So, so, so good! Love it.  Making it again for the second time this week lol.  And while no one was looking I might have been drinking the sauce out of the skillet. 😉
That’s amazing!
Looks good, although the last two steps are not clear. Are you placing the entire skillet in the oven? I assume not. Just the chicken, or with the sauce? Thanks!
Yes, the entire skillet with the sauce is placed into the oven. Hope you enjoy it!
I just  did it and it was amazing ….. just changed a few things.  for the marinade I did it with fresh rosemary and herbs the province.  Then for  the sauce I used fresh Rosemary instead of the basil, more lemon zest, half a cube of chicken broth, instead of broth and added more cream and it was amazing!!!!! Delicious!!!!!!
Great modifications – I love fresh rosemary! Thanks for sharing, Mari!
I’ve lost track of how many times I have fixed this, including this evening. So simple so good. Yum.
When you place it in the oven, should it have a lid on it (I used a dutch oven)?
Nope, no lid needed here, Laura. Recipes typically specify if a lid is required. 🙂
Not sure if you just don’t see the issue in some of your comments but I’ve noticed that a lot of your replies are very condescending and kind of rude sometimes. A Simple no lid is needed would have sufficed but instead you had to point out that “typically recipes will specify this”. This is something I notice you do OFTEN. Please try and be more kind in the future as some people who follow your recipes are beginners and just want clarification not to feel like there question is dumb.
Sandry, I try my very best to respond to all comments/questions/inquiries myself, receiving at least a thousand comments per week. It can be a lot, but no one is trying to be rude or condescending here. The reason for my “typically recipes will specify this…” is to educate readers that even with other recipes (recipes that are not mine), the same rule may apply. Some, if not most, recipe websites do not include responses or answers directly from the author.
Please be mindful that things can get misread or miscommunicated via online before accusing someone of being rude. We’re really just a team of awesome women (who love corgis) trying to create the best recipes possible. As you have stated yourself, let’s try and be more kind in the future. Happy cooking! 🙂 #spreadkindness
I made this recipe last night. It came out quite well.
However, it could do it without chilli flakes. For a bit more sharpness, one could use a bit more lemon juice, or (as it has been mentioned in another comment) capres.
I did notice some slight curdling, because the lemon juice does make the base sour. With stirring I got it to a decent consistency. Against other mentiones, I oppose using anything but cream, as otherwise, the texture of the sauce can not really be reached.
I made this last night, Delicious!! I seasoned broccoli and carrots cut lengthwise with a little more olive oil, thyme, rosemary, ground pepper and sea salt then put them in with chicken during the oven time which i cooked at 400 for 50 min. My sauce was a little loose so I thickened it with a little flour and water and wahlah. It was finger licking good. The vegetables taste awesome in the sauce. Served over rice my family loved it!
I made this tonight and OOH MAN. My picky kids ate EVERY SINGLE PIECE of chicken. Though, the sauce was thin and clear when I took it from the oven. I made it exactly as is, and there was so cream whatsoever left to the sauce, it just looked like juice. Any advice? It was only in the oven for 25-30min, if that (and the internal temp was over 190*). Did I cook it too long?
That should read *no cream, and just to also add, the flavor without the sauce was still AMAZING. So delicious. 🙂
Yes, it sounds like it was overcooked! The internal temperature should be around 165 degrees.
Is this recipe Vegan, Organic and Gluten-Free?
Because the recipe has chicken, it is unfortunately not vegan. However, you can make this organic and gluten-free by purchasing organic and gluten-free ingredients. Hope that helps!
I made this last night and it was absolutely delicious! Will make again for my family!
I just made it now it’s so good but I made it with chicken breast I wish I could show u a pictureÂ
I would love to see a picture! You can tag me on Instagram at @damn_delicious.
I made this using chicken tenders in a cast iron skillet. Turned out great will definately make again.
Delicious, but bone-in thighs took 50 minutes at 400.
FABULOUS – JUST – ABSOLUTELY FABULOUS
And the house smells wonderful !!!
Can’t wait to make again.
Thank you!!!
I did this sauce post-sous vide too. Â I didn’t think to use the drippings from the bag – darn it! Â Next time. Â I used the scrapings from the sear. Â I added a little corn starch to compensate for the lack of oven time. Â Also, since all the rest of my family are a bunch of wimps, I had to hold the pepper flakes and just sprinkle them on my own chicken. Â Anyway, it was delicious!
use 2 lemons
Just wondering are red pepper flakes the same as chilli flakes as I’m in Australia and cant find red pepper flakes.
Yes! 🙂
Amazing! This was my first sous-vide bone-in chicken breast cook. I modified the recipe for my precision cooker. Coat breast piece with mustard/zest coating and place in cooking bag. Precision cook @ 145.0 degrees Fahrenheit for 1 1/2 hours, remove and retain bag drippings. Transfer breast to pan on medium-high heat and sear skin to taste. Remove chicken from pan and rip bones from chicken (they come right out). Prepare garlic and pepper flakes with bag drippings along with chicken pan drippings as directed, then add cream/juice mixture and gradually reduce to a thick syrup. Slice chicken breast meat and drizzle with the lemon herb sauce baby! Made my dinner, made my day and made my night. Thank you for the great recipe, I’ve totally bookmarked it on my Pinterest recipe collection and I’ll use it again and again. Muah!
I’m horrible at remembering to write reviews of recipes I try. But this one. Oh. my. goodnesss. There’s a reason your website is called damndelicious. Cause this recipe is amazing. I’m literally eating the leftovers from this right now and still can’t get over how delicious the sauce is! I used thin chicken breasts for this, so skipped some of hte oven time so they wouldn’t dry out and then paired with some creamy (and super buttery) mashed potatoes, which the sauce tasted awesome on. I will be making this again and again and again. Now to find a vegetable side that could compete with this deliciousness.Â
This is outstanding and has become one of my favorite dishes.Â
The only problem is that there isnt enough of that amazing sauce, so I double or triple it.Â
Can the lemon sauce cook on the stove instead of oven.
Yes.
I followed this recipe exactly as it is listed. The only thing I did is transfer the chicken and sauce to an oven safe dish. I was disappointed in the sauce. I brought it to a boil and let it simmer for more than 5 minutes, but it did not thicken. It was also more white from the cream and not as pink as shown in the picture. Any thoughts or suggestions? I usually have a good luck with the recipes on this site.
I’m so sorry this did not turn out the way you had imagined. What kind of heavy cream did you use?
i just love lemon cream sauce! just love it! another great recipe! thank you Chungah! 🙂
Would there be any way to cook this completely on stovetop?
Yes, but I find that baking yields the best results!
I made this gorvdinner this past week. Â It turned out awesome! Â Take a little time to reduce but the wait is worth it. I followed the recipe but I added make towars the end. Seated my chicken and then finished it the oven keeping sauce separate. Served sauce over chicken and angel hair. Perfect. Â I doubled the sauce and still needed more. Will definitely treasure this recipe.
Can the lemon sauce cook on the stove instead of oven. Â Â
The lemon sauce is actually cooked on the stove.
Made this tonight — sort of. Used boneless, skinless chicken thighs and doubled both the amount of marinade and the amount of sauce, and did the whole shebang on the stovetop. It was excellent, but I think it would be better minus the red pepper flakes, which added distracting heat.
Do you think adding spinach to sautee with the chicken and sauce would turn out good? I’m trying to think of a green to add to the chicken and linguine
Yes!
Anyone ever put this over egg noodles or rice? I’m so excited to make this!
Hi this one really tastes today’s cam make !! thanks your advice
Made this – very tasty. While I enjoyed this recipe I was a bit surprised by how much longer the cooking time was than the time listed. The sauce took about 15 minutes to start to thicken and the chicken took over 1 hour in the oven. This the second recipe I have made from this site and both times the cooking times list have been drastically under-estimated. Look forward to making this recipe again on a weekend with more time.Â
I had to come back today to let you know how good this was!! I made it last night for dinner while my husband went out with the guys. He ate dinner while out and STILL POLISHED OFF A WHOLE PLATE of this deliciousness. I served it over linguine that was boiled in chicken broth, and zucchini. I’m so glad the zucchini was only salted and peppered, because the sauce on it was outstanding. Pinning to my “Tried and Loved” board on Pinterest 🙂
This is lovely one of my favorite dressings. Thanks for sharing this recipe.
Simon
Made this tonight with a pasta dish on the side (pasta, walnuts, peas, garlic, and goat cheese). This chicken is phenomenal, and the pasta dish was complimented perfectly by a tiny bit of the lemon cream sauce that ran around the plate. Absolutely phenomenal chicken! The only downside was smelling the sauce and chicken while it finished cooking. I was SO hungry! 😉
I would say this turns out best if you switch steps 5 and 6. So after sauteing the chicken, go ahead and roast it by itself while making your pan sauce. Then pour the sauce on at the end or put the chicken back in the skillet sauce for 5 minutes after roasting. That way the sauce won’t separate or evaporate into too little sauce during roasting. That’s what worked for me and i got it to look more like the picture. Also I doubled the mustard/olive oil rub because the amount didn’t seem to be enough for 8 thighs. Delicious recipe though with a couple of modifications!
Now one of my favorite recipes!
I made this tonight with reduced fat cream, that I needed to use up.. I threw in some sliced carrot  with the chicken and sauce and they absorbed some of the flavours. Served it with mashed potato, steamed cauliflower, broccoli and corn. It was absolutely delicious! Thanks for a great recipe.
Sounds amazing!
The chicken breast look perfectly cooked, the sauce is creamy, and the ingredients although simple but combined brought out a great flavor thanks you for sharing.
Decent, easy, but lacking in the flavor department. Also, extremely unhealthy but… you can just use less sauce and then it’s not quite as bad! It just tasted like bitter lemon… no depth of flavor. I made it exactly as written. I will not make this recipe again.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.
Wow, Â I don’t know how this sauce could lack in the flavor department. I tend to overspice just about everything, and yet this sauce turned out perfectly and overflowing with flavor (and without me meddling with it as I normally do with recipes)! Did you add the garlic?Â
The chicken breast look perfectly cooked, the sauce is creamy, and the ingredients although simple but combined brought out a great flavor . I love this recipe. Thanks for sharing!
Hi,Â
Do you think this will freeze well?
Thanks
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Chungah, I love your recipes! I am making this tonight for the first time-can’t wait to try it. Â I was wondering if you could tell me which specific skillet or brand you use for this recipe-I have looked everywhere for an oven-proof skillet big enough to hold 8 chicken thighs and deep enough for some sauce. Â I have to either cut recipes in half or do multiple rounds since my current oven-proof pans are too small. Â Any recommendations you have for a big, oven proff skillet would be appreciated!
I use All-Clad – one of my favorite brands!
I have a big family to feed so I usually sear off chicken in batches and move them to a pyrex baking dish and then make the sauce and just pour it over (or under to keep the skin crispier).Â
I am so disappointed…made this last night and the sauce WOULD NOT THICKEN! I don’t understand! These recipes on this site are AMAZING! I wish I knew what I did wrong cuz as far as taste goes, even my extremely picky eaters loved it, it was just watery. Any suggestions?
Angela, did you follow the recipe exactly as written without any substitutions? Also, reducing a sauce takes some time and patience but I promise – it works! 🙂
I made this, tonight, using triple the measurements of the herbs, because I used all fresh from my garden.  I have to say that I was very impressed!  This dish is out of this world!  OMG, that sauce!!!  Mine didn’t come out as thick as in the picture, but it was still amazing!  I will make this, again.  Next time, I will reduce the cream, first, using a bit more, then, slowly incorporate the chicken broth and lemon juice in.  I think I’ll have better success with the sauce being a thicker consistency.  This one is a 5 star recipe!  🙂
This was more amazing the second day (leftover heaven). I did this completely on the stovetop with chicken breasts (cooked separately with the herbs and olive oil, then placed in the sauce pan with the reduced sauce already cooked.) I thought it was a little too lemony (I had used a fairly large lemon) so I think half a large lemon would be perfect. I also added some corn starch which made it thick and awesome.Â
Damn! That was delicious!  My second time making it and it was fabulous.  Only thing I recommend is doubling the sauce.  My husband and I like a lot of sauce on our chicken and brown rice 🙂
I am obsessed with your recipes. Your site is all I use for cooking, so thank you for months worth of amazing meals! I am going to make this one tonight but I do not have a skillet that is oven proof. Can you advise on what the next best way would be to make this? Should I just transfer it all to an oven safe dish/pan? Thank you in advance + sorry if that’s a bad question!
Nope – not a bad question at all! Yes, you can transfer to an oven-safe dish.
I made this last week and it came out delicious!! the flavor of the sauce is even better than my favourite beurre blanc, i used fresh thyme as it gives more flavour, i will definitely make it again.
Wow wow. I made this for dinner and it was delicious. The sauce was very tangy and good. I did add a little dill and shallots to the sauce and used chicken breasts because that’s what I had on hand. My sauce didn’t thicken very well but that didn’t hurt the taste. I’ll be putting this into the rotation. Thank you!
Never mind, I wasn’t seeing the entire recipe.
I can’t believe no one has asked about the rosemary. It’s not in the list of ingredients however, it is referred to in the directions. So, my question is, how much rosemary.
I made this last night, and it was delicious. I wasn’t sure if my partner was going to like it, but he demanded that I do this again soon.. So thank you!
However, the color of my sauce was more brown than the white sauce in the picture. And at the end, when I was ready to serve the chicken, there was not much sauce left in the pan. Not sure if the chicken absorbed it or if the sauce evaporated…Either way, the chicken was amazing.
Hi there! I am going to try to make this dish with Mahi Mahi. Would you recommend me adding extra butter to compensate for the reduced fat content? Thanks for any advice you could offer 🙂
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
I made these tonight and they came out fantastic. I followed the recipe to the tee, and reduced the heat to a low and let the sauce cook for 10 minutes on simmer to thicken. Perfection. Thank you!
You might try evaporated skim milk in place of the cream….it will give you that creamy texture.
Loved this dish! Second what Kathy says….would recommend a longer sear time and allow meat to cook longer to help eliminate the separation in the sauce. Although, my sauce had separated prior to going in the oven, Still tasted amazing, will definitely make again!
Really awesome dish!! Â Would recommend a longer sear at medium temp to render off more fat. Â That would allow the meat to cook a bit longer and eliminate the separation in the sauce others report, which is probably due to fat released in the oven cooking. Â The sauce is absolutely fabulous!!!
Just made this tonight and it was fantastic! Thank you from everyone!!!!!
Hello. Thank you for a new recipe. My house smells amazing! It had a lot of flavor but it needed something. Maybe I should have added more salt. And I think I will thicken the sauce more next time! Great first try though. My kids ate it too.
can you please post Nutrition Facts.
Thanks
​Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
This was awesome, fiance liked it too 🙂
So I want a crock pot chicken recipe but then love the lemon idea. I think I’ll make your honey garlic chicken crock pot recipe and also the lemon cream sauce to put on over everything. Hope it works well!
I love that you added ranch! I love easy recipes like this!
When I was making the sauce the milk curdled when I put it in. Is that normal?
Curdling is not normal. Perhaps your heat source was set too high?
I made this tonight and my whole family loved it! Â Even the kid who claims to hate chicken! Â I used chicken tenderloins. Â Seared on each side for 2 minutes. Â Removed from pan, made sauce and returned to pan to finish cooking. Â Served over rice with limas beans. Â Everyone cleaned their plates.
This is an absolutely great sauce. We used skinless chicken breast, so coated with Panko bread crumbs before browning. Turned out great.
This was SO DELICIOUS! I wanted to lick my plate because the sauce was so yummy. Thanks for another awesome recipe!
Made this dish last night with a few modifications- chicken tenders instead of thighs and low fat milk in the sauce instead of cream- WOW was it good! So happy I came across your blog a few weeks ago- your recipes are amazing!Â
This looks sooo good I think I will try it tonight x
So I made this last night and it was almost perfection! I don’t know if I cooked it too long? But the cream sauce didn’t turn out so well. It looked like it seperated.. Any tips for the next time??
Perhaps the heat was set too high?
I made this recipe tonight. And while the flavors and chicken were delicious, my sauce seemed to become too fatty, and decidedly not creamy, when cooked with the chicken thighs. Did I miss a step where I’m supposed to remove the sauce from the pan before adding the thighs? That doesn’t seem right as you want the chicken to cook and soak in the flavors. anyway, I was a bit confused. Maybe add flour to the “drippings” before serving?
Thanks for another great recipe!
Phil, perhaps there was just too much excess fat? If there is too much, you can simply drain as needed, reserving about 1 tablespoon.
Phil, I’m with you! Â I felt like the cream sauce should have been made separately. Â This was tasty, but definitely not like the photo or directions indicated. Â
I love anything with chicken thighs. This looks delicious!
Another delicious dish  – i must say i subscribe to a few blogs for recipes and yours without fail are the best around with such easy instructions.
Thanks for your inspiration and help in what to cook next lol
xx
This looks amazing! But I am trying  to watch intake of fats! What about replacing heavy cream with greek yogurt?
That sounds amazing! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
I want to use chicken breasts….my husband doesn’t do dark meat. Â How long would I have to cook with the breasts..also I will be using 4 breasts.
Cooking time will vary depending on the size of the chicken breasts. As always, please use your best judgment.
Thank you….it’s dinner tomorrow.
I want to use chicken breasts as well. How did yours turn out? Any tips? Time, etc?
This does look amazing. When it comes to chicken the minute I see rosemary and lemon I HAVE to have it. Can’t wait to make this.Â
I’m going t make this recipe this week, and I’m going to add a tablespoon of capers to the sauce.
Sounds so good. Thank you.
i was wondering if i could use milk instead of cream, to cut back on calories. Â I did this before for other recipes.
Recipe sounds amazing.
Yes, absolutely.
Looks delivious!