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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I just made it now it’s so good but I made it with chicken breast I wish I could show u a picture
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. I didn’t think to use the drippings from the bag – darn it! Next time. I used the scrapings from the sear. I added a little corn starch to compensate for the lack of oven time. 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. 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.
This is outstanding and has become one of my favorite dishes.
The only problem is that there isnt enough of that amazing sauce, so I double or triple it.
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. It turned out awesome! 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. I doubled the sauce and still needed more. Will definitely treasure this recipe.
Can the lemon sauce cook on the stove instead of oven.
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