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Lemon Cream Chicken Recipe

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  • Author: Emma
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: MAIN DISHES
  • Method: BAKING
  • Cuisine: French-inspired

Description

This Lemon Cream Chicken is a simple yet elegant dish that’s bursting with flavor. Tender, juicy chicken thighs are seared to golden perfection and then coated in a luscious lemon cream sauce. It’s an easy and impressive meal that’s perfect for a weeknight dinner or a special occasion. 

Ingredients

Units Scale
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons butter
  • 8 bone-in chicken thighs (about 3 pounds)
  • Coarse sea salt and freshly ground black pepper, to taste
  • 4 fresh thyme sprigs
  • 1 large lemon, juiced and zested
  • 1/2 cup crème fraîche

Instructions

  1. Preheat and sear: Preheat oven to 400 degrees F (200 degrees C). Heat olive oil in a large oven-safe skillet over medium-high heat. Add butter; swirl to coat. Season chicken with salt and pepper. Place skin-side down in the skillet; cook until browned, about 3-4 minutes per side.
  2. Roast: Scatter thyme over chicken. Transfer skillet to oven. Roast until chicken is cooked through (165°F internal temperature), about 25 minutes.
  3. Make sauce: Remove skillet from oven (handle will be hot!). Transfer chicken to a platter; cover to keep warm. Remove all but 1 tablespoon of fat from the skillet. Add lemon juice; stir to deglaze the pan. Simmer for 1 minute. Add crème fraîche; stir until melted and bubbly. If needed, thin sauce with a tablespoon of chicken broth.
  4. Finish: Return chicken to the skillet; coat in sauce. Sprinkle with lemon zest and pepper. Garnish with thyme sprigs and lemon slices, if desired.

Notes

  • Crème fraîche: This is a thick, tangy French dairy product. Sour cream is the closest substitute, but crème fraîche has a higher fat content, milder flavor, and melts more easily. It’s less likely to curdle when heated with acidic ingredients. Greek yogurt is not recommended.
  • Chicken: Bone-in, skin-on thighs yield the best results, but boneless thighs or breasts can be used. Adjust cooking time accordingly.

Nutrition

  • Serving Size: 1 chicken thigh
  • Calories: 460kcal
  • Sugar: 1g
  • Sodium: 170mg
  • Fat: 34g
  • Saturated Fat: 18g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Protein: 37g
  • Cholesterol: 140mg

Find it online: https://emilyquickdinners.com/lemon-cream-chicken-recipe/