Creamy Lemon Herb Chicken Thighs
Description
This one skillet economical dish can be on your table in less than 30 minutes. The chicken is juicy, moist and full of flavor.
Ingredients
1/2 c. all-purpose flour
Kosher salt and black pepper
2 T. olive oil
6 - 4 oz. boneless, skinless chicken thighs
1/4 c. white wine (pinot grigio, sauvignon blanc, or chicken broth)
3 garlic cloves, grated
3/4 c. heavy cream
1/2 c. finely grated Parmesan cheese
1 lemon, zested and juiced
2 T. roughly chopped parsley
2 T. roughly chopped dill
2 T. sliced chives
2 T. thinly sliced basil
lemon wedges, for garnish
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Add the flour to a shallow bowl; season with salt and pepper.
Heat a large skillet over medium-high heat; add the olive oil.
Dredge the chicken in the flour, shaking off any excess. When the oil is shimmering, add the chicken to the skillet; cook until golden brown and cooked through, 4 - 6 minutes per side. Transfer to a platter; set aside.
Carefully add the wine to the skillet, scraping up any brown bits on the bottom to release the flavor. Add the garlic, cream, Parmesan cheese, lemon zest and lemon juice; season with a bit more salt and pepper. Bring to a simmer; cook until the sauce thickens slightly, 2 to 3 minutes.
Adjust the seasonings to taste with a little more salt and pepper if necessary. Stir in about three-fourths of the parsley, dill, chives, and basil.
Transfer the chicken back to the skillet, turning to coat. Sprinkle on the remaining herbs.
Serve immediately garnished with lemon wedges.
4-6 servings.