Description
A comforting recipe for creamy chicken thighs simmered in a rich sauce, perfect for weeknight dinners.
Ingredients
- 8 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 shallot, finely chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves
Instructions
- Pat the chicken thighs dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and place the chicken thighs skin-side down. Cook for 5-7 minutes until golden, then flip and cook for another 5-7 minutes until fully cooked. Remove chicken and set aside.
- Add shallot and minced garlic to the same skillet and sauté for about 2 minutes.
- Pour in chicken broth, scraping up browned bits from the skillet.
- Mix in heavy cream and lemon juice; simmer until sauce thickens slightly for about 3-5 minutes.
- Return chicken to the skillet, skin-side up, and add thyme. Simmer for another 2 minutes to heat through.
- Serve topped with sauce and garnish with extra thyme if desired.
Notes
Serve with creamy mashed potatoes or rice to soak up the sauce. Steamed broccoli or a fresh salad can add a touch of color.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: American