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Servings:

One-Pan Creamy Lemon Chicken Thighs

This one-pan dish will quickly become a staple of your weeknight dinner rotation. This Creamy Lemon Chicken Thigh recipe features the rich sauce made with bright lemon, garlic, cream, and herbs. Pairs great with a simple salad.

Total Time

50min

5.0

6 Ratings

Author: SideChef

Servings:

Ingredients

•

3 Tbsp

Extra-Virgin Olive Oil , divided

•

Bone-in, Skin-on Chicken Thighs

•

to taste

Salt

•

to taste

Freshly Ground Black Pepper

•

1 tsp

Italian Seasoning

•

1 tsp

Cayenne Pepper

•

2 cloves

Garlic , minced

•

1/2 cup

Kemps Heavy Whipping Cream

•

4 Tbsp

Chicken Broth

or Chicken Bone Broth

•

1/2 cup

Grated Parmesan Cheese

•

1/2

Lemon , juiced

•

1 tsp

Dried Parsley

Cooking Instructions

Preheat the oven to 375 degrees F (190 degrees C).

In an oven-safe skillet, heat Extra-Virgin Olive Oil (2 Tbsp) over medium-high heat.

Pat the Bone-in, Skin-on Chicken Thighs (2) dry with a paper towel and season both sides with Salt (to taste) , Freshly Ground Black Pepper (to taste) , Italian Seasoning (1 tsp) , and Cayenne Pepper (1 tsp) . Cook for 3-4 minutes per side, until the skin becomes crispy and browned.

Remove the chicken from the skillet and set aside on a plate.

Add the remaining Extra-Virgin Olive Oil (1 Tbsp) . Add Garlic (2 cloves) to the same skillet and sauté for 1 minute.

Stir in the Kemps Heavy Whipping Cream (1/2 cup) , Chicken Broth (4 Tbsp) , Grated Parmesan Cheese (1/2 cup) , juice from the Lemon (1/2) , and Dried Parsley (1 tsp) . Let the sauce come to a boil while stirring, then quickly reduce the heat to low. Simmer for 3 minutes.

Nestle the chicken back into the sauce. Place the skillet in the oven for 30 minutes, or until the center of the chicken reaches 165 degrees F (74 degrees C) and its juices run clear.

Nutrition Per Serving

CALORIES

698

FAT

56.3 g

PROTEIN

43.0 g

CARBS

8.9 g