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 skillet over medium-high heat. Season the chicken thighs with salt and pepper.
- Brown the chicken thighs for 5–7 minutes on each side until golden. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic until fragrant (1–2 minutes).
- Pour in chicken broth, scraping up browned bits, and let simmer for 2–3 minutes.
- Stir in heavy cream, lemon juice, lemon zest, parsley, thyme, and red pepper flakes; simmer until thickened (about 5 minutes).
- Return chicken to the skillet, spoon sauce over each piece, cover, and simmer on low for 10 minutes until cooked through.
- Adjust seasoning with salt and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh (150g)
- Calories: 380
- Sugar: 2g
- Sodium: 550mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg