Ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 cup chicken broth
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the thighs and sear for an additional 3-4 minutes on the other side.
- Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet.
- Reduce the heat to medium-low and stir in the heavy cream, lemon zest, lemon juice, and thyme. Mix well to combine.
- Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- Remove from the oven and garnish with fresh parsley before serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 450 kcal per serving | Servings: 4 servings
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