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creamy lemon garlic chicken in a cast iron skillet

Creamy Lemon Garlic Chicken

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Prep Time 10 minutes
Cook Time 40 minutes

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.