Description
A tangy pan-roasted chicken served with a silky lemon cream sauce, delivering restaurant-quality flavors in about 30 minutes.
Ingredients
Scale
- 900 g bone-in, skin-on chicken thighs
- 1 1/2 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 120 ml low-sodium chicken stock
- 120 ml heavy cream
- 60 ml fresh lemon juice
- 2 tsp Dijon mustard
- 1 tbsp chopped fresh thyme leaves
- 2 tbsp unsalted cold butter, cubed
- Optional garnish: lemon wedges and chopped parsley
Instructions
- Pat the chicken thighs very dry with paper towels and season with salt and pepper. Let sit for 10 minutes.
- Heat a 12-inch skillet over medium-high. Add olive oil and butter. Place chicken skin-side down and sear for 6-8 minutes.
- Flip the thighs and transfer the skillet to a preheated oven at 200°C (400°F). Roast for 10-15 minutes.
- Return the skillet to medium heat, add shallot, and sauté for 2-3 minutes. Then add garlic and cook for 30 seconds.
- Pour in chicken stock to deglaze, scraping the browned bits. Simmer and reduce by half for 3-4 minutes.
- Stir in heavy cream, lemon juice, and Dijon mustard. Simmer for 2-3 minutes until thickened. Remove from heat and whisk in cold butter.
- Return the chicken to the skillet, spoon the sauce over, and serve immediately with optional garnishes.
Notes
Use an instant-read thermometer for perfect doneness. Can be made ahead and reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 520
- Sugar: 1g
- Sodium: 620mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 175mg