Creamy Lemon Garlic Chicken
Equipment
- Large cast iron or oven-safe skillet
- Tongs or spatula
- whisk
- Knife and cutting board
- Measuring cups and spoons
- aluminum foil
- Oven
Ingredients
- 4-6 boneless skinless chicken thighs
- 4 tbsp butter divided
- 1 tbsp olive oil optional
- 1 tsp garlic powder
- Sea salt and black pepper to taste
- Juice of 1 fresh lemon
- 4 garlic cloves minced
- ½ cup chicken broth or vegetable broth
- 1 cup heavy cream
Optional for serving:
- Cooked pasta rice, or mashed potatoes
- Fresh parsley lemon zest, parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C).
- Sprinkle both sides of the chicken thighs with garlic powder, salt, and pepper.
- In a large skillet over medium-high heat, melt 2 tbsp of butter (add olive oil if desired). Add the chicken and sear for 4–5 minutes on each side until golden brown. Remove from skillet and set aside.
- Add lemon juice and the remaining 2 tbsp of butter. Whisk and scrape the bottom of the pan to loosen browned bits.
- Stir in minced garlic and cook for 30 seconds. Pour in chicken broth and whisk, then add heavy cream. Season with salt and pepper to taste.
- Return the chicken to the skillet. Cover with aluminum foil and bake for 30 minutes, or until the internal temperature reaches 165°F.
- Spoon the creamy lemon garlic sauce over the chicken. Serve over pasta, rice, or mashed potatoes, and garnish with lemon zest or fresh herbs if desired.
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