Lemon Cream Chicken
Crispy pan seared chicken topped with a rich lemon cream sauce.
Ingredients
Pan Seared Chicken Thighs
- 4 large chicken thighs, skin on
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
Lemon Cream Sauce
- 3/4 cup chicken stock
- 3/4 cup heavy cream
- 3 cloves of garlic, minced
- a pinch of red pepper flakes
- 1/3 cup fresh lemon juice
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh lemon zest
- 1 tablespoon cornstarch
- 1 tablespoon whole milk
Instructions
- Add 1 tablespoon of butter and 1 tablespoon of olive oil into a skillet and place it over medium high heat
- Trim excess fat from 4 large chicken thighs and pat them dry with paper towels
- Season with onion powder, garlic salt and black pepper
- Once the skillet is hot, place the seasoned chicken thighs skin side down into the butter and olive oil and cook for 5-7 minutes
- Once the skin is deeply browned and crisp, flip the chicken to the other side (lower the temperature, if necessary) and continue to cook until the internal temperature reaches 165 degrees
- Transfer the chicken thighs onto a plate and set aside
- Carefully remove most of the excess liquid from the skillet, but be sure to leave the brown bits inside
- Lower the temperature to medium (if you had it higher) and add the minced garlic and red pepper flakes into the skillet
- Cook for 60 seconds stirring consistently
- Add 1/3 cup of freshly squeezed lemon juice, 3/4 cup of chicken stock and 3/4 cup of heavy cream into the skillet and bring it to a simmer
- While the sauce is coming to a simmer, combine 1 tablespoon on cornstarch and 1 tablespoon of cold whole milk until smooth
- Once the sauce is simmering, add the cornstarch mixture, 1 tablespoon of finely chopped parsley and 1 teaspoon of lemon zest and stir until well combined
- Continue to simmer for another 60-90 seconds, stirring constantly while the sauce thickens
- Lower the temperature and cook for an additional 60-90 seconds
- Ladle some of the lemon cream sauce over the crispy chicken thighsÂ
- Serve warm and enjoy!