Seared chicken thighs simmered in a creamy lemon pepper sauce—all made in one skillet. This rich, zesty dish is a perfect blend of comfort and brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 bone-in, skin-on chicken thighs
1 tsp salt
1½ tsp freshly cracked black pepper
1 tbsp olive oil
3 garlic cloves, minced
½ cup chicken broth
¾ cup heavy cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp butter
Chopped parsley (optional)
Instructions
-
Dry chicken with paper towels and season both sides with salt and pepper.
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Heat oil in a skillet over medium-high. Sear chicken skin-side down for 6–7 minutes. Flip and cook another 3–4 minutes. Remove and set aside.
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Discard excess fat, leaving 1 tbsp. Add garlic and cook 30 seconds.
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Add chicken broth, deglaze the pan, and let simmer 2–3 minutes.
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Stir in heavy cream, lemon juice, and zest. Keep heat low.
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Return chicken to the skillet, cover, and simmer 12–15 minutes.
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Uncover and reduce sauce if needed. Stir in butter.
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Garnish with parsley and serve.