June 18, 2020

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One of my favorite summer flavors is lemon. Lemon can be added to several things. It adds zest to a dish and it’s loaded with nutrients. This tangy, melt-in-your-mouth chicken combines lemon, herbs and is topped with a fresh cream sauce to create this fantastic weeknight meal. It’s savory, fresh, and so good!

Lemon Herb Chicken with Cream Sauce

Ashlee

This tangy, melt-in-your-mouth chicken combines lemon, herbs and is topped with a fresh cream sauce to create this fantastic weeknight meal. It's savory, fresh, and so good!

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Dishes

Servings 6

Ingredients

For Chicken:

6 chicken thighs, skin-on
2 Tbsp olive oil
1 Tbsp Dijon mustard
Lemon zest, to taste
1/2 tsp dried thyme
1/2 tsp dried rosemary
Kosher salt and ground pepper, to taste
2 Tbsp unsalted butter

For Cream Sauce:

2 cloves garlic, minced
2 Tbsp all-purpose flour
1/2 cup vegetable broth
1/2 cup heavy cream
2 tsp lemon juice
1/2 tsp dried basil
Kosher salt and ground pepper, to taste

For Garnish:

Fresh rosemary, for garnish
Fresh basil, for garnish

Instructions

Preheat oven to 400ºF.
Combine olive oil, mustard, lemon juice, thyme and rosemary in a small bowl. Add kosher salt and ground pepper to taste. Brush herb mixture on both sides of chicken breasts. Set aside.
In an oven-proof skillet, melt butter on medium-high heat. Transfer chicken to skillet with skin side facing down. Sear both sides, about 2-3 minutes each. Set chicken aside.
In the same skillet, whisk together garlic, until fragrant, about 1 minute. Add flour and whisk until golden brown. Then, add vegetable broth, heavy cream, lemon juice, dried basil, kosher salt and ground pepper.
Boil then reduce heat. Simmer to allow mixture to thicken, about 3 minutes. Reserve 1 cup of cream sauce. Return chicken back to skillet.
Place skillet in oven. Roast at 400ºF for 25-30 minutes until cooked through and reaching an internal temperature of 165ºF.
Remove from oven. Pour remaining cream sauce over chicken. Garnish with fresh rosemary and basil. Serve immediately.