Description
Succulent chicken thighs bathed in a tangy lemon-garlic cream sauce, cooked in one skillet for a weeknight-worthy, restaurant-style meal. Bright citrus and subtle Dijon warmth balance the rich, silky sauce perfectly.
Ingredients
Boneless skinless chicken thighs, 1½ pounds (4–5 pieces)
Chicken broth, 1½ cups (low-sodium preferred)
Olive oil, 3 tablespoons
Dijon mustard, 1 tablespoon
Salt, ¼ teaspoon
Garlic, 3 cloves (or 1½ teaspoons jarred minced)
Lemon zest, 1 tablespoon (from 1 lemon)
Lemon juice, 2–3 tablespoons (from 1 lemon)
Heavy cream, ½ cup (or coconut cream, full-fat, for dairy-free)
Fresh parsley, chopped, for garnish
Fresh thyme sprigs, for serving (optional)
Instructions
In a bowl, whisk chicken broth, olive oil, Dijon mustard, salt, garlic, lemon zest, and 2 tablespoons lemon juice to create marinade. Pour ⅓ of marinade over chicken; reserve remaining liquid.
Marinate chicken for 30 minutes at room temperature.
Heat remaining marinade in a large skillet over medium-high heat until simmering. Add chicken to pan (remove from marinade) and cook 5-7 minutes per side, until golden brown and nearly cooked through.
Pour ½ cup heavy cream (or coconut cream) into skillet. Reduce heat to medium, simmer 3-5 minutes until sauce thickens, adding extra lemon juice or broth to adjust consistency if needed.
Season with salt to taste, garnish with parsley, and serve with thyme springs.
Notes
Chicken thighs stay juicier than breasts—adjust cook time if using thighs. Save leftover sauce to swirl over cooked rice or pasta. For richer flavor, use homemade stock. Skillet can be brushed with reserved oil for crispy edges.
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Method: Sauté
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 120mg