Lemon Herb Chicken with Cream Sauce
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!
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.
Notes
Suggested Sides:
- Rice
- Broccoli or other vegetable