Herb Chicken with Lemon Cream Sauce

Herb Chicken with Lemon Cream Sauce
Herb Chicken with Lemon Cream Sauce
  • prep: 10 min
  • cook: 40 min
  • total: 50 min
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  • servings:
  • Summary

    This cream sauce is seriously out of this world. So tangy, buttery, creamy and just melt-in-your-mouth AMAZING!

    Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon Dijon mustard
    • Zest of 1 lemon
    • 1/2 teaspoon dried thyme
    • 1/2 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
    • 1/4 teaspoon red pepper flakes, or more, to taste
    • 1/2 cup chicken broth
    • 1/2 cup heavy cream
    • Juice of 1 lemon
    • 1/2 teaspoon dried basil
    • Kosher salt and freshly ground black pepper, to taste
    • Directions:
    • 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; 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.

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 648 % Daily Value *
    • Total Fat: 30 g 46.48%
    • Saturated Fat: 11 g 57.12%
    • Trans Fat: 0 g %
    • Cholesterol: 100 mg 33.35%
    • Sodium: 1201 mg 50.06%
    • Calcium: 313 mg 31.35%
    • Potassium: 827 mg 23.63%
    • Magnesium: 0 mg 0%
    • Iron: 7 mg 36.26%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 73 g %
    • Dietary Fiber: 15 g 59.5%
    • Sugar: 3 g
    • Protein: 32 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 16.01%
    • Vitamin C 8.05%
    • Vitamin D 4.39%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat5
    • Exchange - Fruit2
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total2 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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