Chicken Thighs with Lemon and Garlic-Thyme Cream Sauce

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:

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
3. 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.
4. 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.
5. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet.
6. Reduce the heat to medium-low and stir in the heavy cream, lemon zest, lemon juice, and thyme. Mix well to combine.
7. Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
8. 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).
9. 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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