Creamy Lemon Garlic Chicken (Printer-Friendly)
Tender chicken thighs simmered in a creamy lemon garlic sauce for a quick and satisfying meal.
# What You'll Need:
→ Chicken
01 -
900 g boneless skinless chicken thighs
→ Marinade and Sauce
02 -
120 ml low sodium chicken broth
03 -
2 tablespoons extra virgin olive oil
04 -
1 tablespoon Dijon mustard
05 -
1 teaspoon fine sea salt
06 -
4 cloves fresh garlic, finely minced
07 -
1 teaspoon finely grated lemon zest
08 -
2 tablespoons freshly squeezed lemon juice
→ Finishing Sauce
09 -
180 ml heavy cream
→ Garnish
10 -
1 tablespoon freshly chopped parsley
11 -
Fresh lemon slices, as desired
# Steps to Follow:
01 -
Place chicken thighs in a large food-safe bag or bowl. Add chicken broth, olive oil, Dijon mustard, salt, minced garlic, lemon zest, and lemon juice. Mix thoroughly, seal, and marinate for at least 20 minutes.
02 -
Heat a large skillet over medium-high heat. Remove chicken thighs from marinade, reserving marinade. Place chicken in the hot skillet and cook 5-6 minutes per side until golden and the internal temperature reaches 74°C. Transfer chicken to a plate and tent loosely with foil.
03 -
Pour reserved marinade into the skillet. Simmer over medium heat for 5-10 minutes until the liquid reduces by half.
04 -
Lower heat to medium-low. Stir in heavy cream and whisk until smooth. Return chicken thighs to the sauce and cook for 1-2 minutes until heated through.
05 -
Scatter chopped parsley and fresh lemon slices over the chicken before serving.
# Extra Suggestions:
01 -
For best flavor, use fresh lemon juice and zest, and freshly minced garlic.
02 -
Marinating chicken longer will intensify the flavor profile.
03 -
Boiling the reserved marinade is essential for food safety.