Description
Chicken thighs braised in a bright, garlicky cream sauce with lemon, creating a rich yet light dish perfect for weeknights or entertaining.
Ingredients
- 4 chicken thighs (bone-in, skin-on preferred; about 1.5–2 lb / 700–900 g)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 lemon (juice and zest)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Pat chicken thighs dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium-high heat and add olive oil.
- Place chicken thighs skin-side down and sear without moving for 5–7 minutes.
- Flip the thighs and sear the other side for 3–4 minutes. Remove chicken to a plate.
- Reduce heat to medium and pour off excess fat, leaving about a tablespoon in the pan.
- Add the minced garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in 1 cup heavy cream, lemon zest, and lemon juice. Bring to a gentle simmer.
- Return the chicken thighs to the skillet, skin-side up, and spoon sauce over them.
- Simmer gently for 15–20 minutes until internal temperature reaches 165°F (74°C).
- Taste and adjust seasoning with salt and pepper, then sprinkle chopped parsley before serving.
Notes
For a silkier sauce, swirl in cold butter off the heat. Can be served with mashed potatoes, pasta, or greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: Italian