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
- 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.