Ingredients
Scale
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 lemon, zested and juiced
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Brown the chicken in the skillet for about 5-7 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for 1-2 minutes.
- Add chicken broth, scraping up browned bits; simmer for 2-3 minutes.
- Stir in heavy cream, lemon juice, lemon zest, parsley, thyme, and red pepper flakes; simmer until sauce thickens (about 5 minutes).
- Return the chicken to the skillet; cover and simmer on low heat for another 10 minutes until fully cooked through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce (170g)
- Calories: 390
- Sugar: 1g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 150mg