Ingredients
Scale
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and black pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Zest and juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper.
- Sear the chicken thighs for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté minced garlic for 1-2 minutes until fragrant.
- Pour in chicken broth and scrape up browned bits from the skillet; let simmer for 2-3 minutes.
- Stir in heavy cream, lemon juice, zest, parsley, thyme, and optional red pepper flakes; simmer gently until thickened (about 5 minutes).
- Return chicken thighs to the skillet and spoon sauce over them; cover and simmer on low heat for an additional 10 minutes or until cooked through.
- Adjust seasoning as needed before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (approximately 150g)
- Calories: 430
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg