Herb Chicken with Lemon Cream Sauce

This cream sauce is seriously out of this world. So tangy, buttery,
creamy and just melt-in-your-mouth AMAZING!

Coupled with the browned up bits from searing the chicken with added
butter, garlic, and heavy cream, this cream sauce is E-P-I-C.

I may even want to try this again in pasta form because like I said –
this sauce is everything.


Ingredients

1 tablespoon olive oil
1 tablespoon Dijon mustard
Zest of 1 lemon
½ teaspoon dried thyme
½ teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
8 bone-in skin-on chicken thighs
2 tablespoons unsalted butter

For the lemon cream sauce

2 cloves garlic, minced
¼ teaspoon red pepper flakes, or more, to taste
½ cup chicken broth
½ cup heavy cream
Juice of 1 lemon
½ teaspoon dried basil
Kosher salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 400 degrees F.

In a small bowl, combine olive oil, mustard, lemon zest, thyme and
rosemary; season with salt and pepper, to taste. Using your fingers or a
brush, work the mixture onto both sides of the chicken.

Melt butter in a large oven-proof skillet over medium high heat. Add
chicken, skin-side down, and sear both sides until golden brown, about
2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set
aside.

Add garlic and red pepper flakes to the skillet, and cook, stirring
frequently, until fragrant, about 1-2 minutes. Stir in chicken broth,
heavy cream, lemon juice and basil; season with salt and pepper, to
taste

Bring to a boil; reduce heat and simmer until slightly thickened, about
3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an
internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately.



Source:
https://damndelicious.net/2015/12/25/herb-chicken-with-lemon-cream-sauce/
Credit to:  Chungah Rhee and team.