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–+ servings

Herb Chicken with Lemon Cream Sauce

Yield: 8 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!
4.9 stars (21 ratings)

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.