Creamy and Lemony Chicken Thighs
Sometimes I run out of dinner ideas —yeap the sad story of a food blogger that doesn’t know what to cook— in those moments I go to my easy chicken recipes. Why chicken? Because almost every sauce in the world goes well with chicken meat.
This recipe is my life — and time— saver when I have to pull a complete dinner out my sleeve in a short amount of time.
The sauce is EVERYTHING in this recipe. It is rich, creamy but at the same time the lemon hint lights the sauce and makes this sauce something out of this world. You can use this sauce with shrimps, fish and even some veggies.
The key ingredient is the butter. The tricky part is the amount of butter and I will explain you why. The first time I made this recipe, I used 1 tbsp of butter instead of ½ tbsp. The cream ended up broken and with big spots of oil on the surface.
Even when I made this sauce several times before I didn’t remember that the chicken thighs have their own fat and that this would make the sauce more oily than usual. So, take this into consideration before jumping into the recipe.
You can serve this creamy and lemony chicken thighs with a bowl of rice or some sauté veggies as shown in the pictures.
This recipe makes up to 6 chicken thighs of medium size.
If you are craving some chicken thigh but with a stronger sauce like yellow curry you can check this recipe.
- 4-6 chicken thighs
- 2 lemons
- ½ tbsp salted butter
- ½ cup chicken broth
- ½ cup heavy cream
- Garlic powder
- Kosher salt
- Black pepper
In a big pan, melt the butter and cook the seasoned (garlic powder, salt, and pepper) chicken thighs skin down.
When the chicken is golden add the chicken broth, the heavy cream and cook for 10 minutes in low heat.
Add the lemon juice and cook for a couple minutes.