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 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. 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.
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. I did this before for other recipes.
Recipe sounds amazing.
Yes, absolutely.
Looks delivious!