One Skillet Chicken with Garlic Lemon Cream Sauce

I love to eat good, old fashioned home cooking. From hand whipped, fluffy mashed potatoes to thick hand patted burgers to homemade sauces. If it’s home cooked, it’s on my list of favorites or must try dishes. At our house, it seems chicken is always on the menu. There are so many ways to cook chicken! Baked, fried, served up in a casserole, you name it and my family is a fan. Our latest favorite chicken recipe is this One Skillet Chicken with Garlic Lemon Sauce!

This delicious One Skillet Chicken with Garlic Lemon Sauce has earned a spot on our favorites list! With chicken as the main ingredient and then served up in a savory garlic lemon cream sauce, this recipe pairs great with a side dish of rice or mashed potatoes.

One Skillet Chicken with Garlic Lemon Cream Sauce

Ingredients:

4 chicken thighs
pinch of salt and pepper
1 C Swanson chicken broth
2 TBSP freshly squeezed lemon juice
2 tsp Spice World minced garlic
1 tsp red pepper flakes
1 TBSP olive oil
⅓ C finely diced Spanish onion
2 TBSP unsalted butter
¼ C heavy cream
2 TBSP freshly chopped parsley
1 lemon thinly sliced and quartered

Directions:

Preheat oven to 375 degrees. Prep cast iron skillet with baking spray.

Salt and pepper both sides of each of the thighs.

Combine chicken broth, lemon juice, garlic, and red pepper flakes. Stir well.

In the cast iron skillet, heat the olive oil over medium heat.

Brown both sides of the thighs until brown or 3-5 minutes per side.

The thighs will continue to cook while in the oven.

Transfer the cooked chicken thighs to a plate.

Using the same cast iron skillet, add the minced onion and chicken broth mixture.

Whisk together all of the ingredients in the pan, making sure to include the bits and pieces from the bottom of the skillet.

Continue to cook the contains of the skillet for 8-10 minutes or until the sauce reduces down to about 1/3 cup.

After removing the skillet from the heat, add in the butter whisking it in the thickened sauce until it has melted completely.

Add the heavy cream, whisking to blend all of the ingredients.

Return the skillet back to the flame for about 30 seconds, but do not bring to a boil.

Turn off the heat and return the thighs back to the skillet.

Spoon the sauce on the chicken.

Bake at 375 degrees for 15-20 minutes or until the chicken is completely cooked.

Serve the thighs with thinly sliced quartered lemon and chopped parsley over a bed of rice.

Enjoy!

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5.0 from 5 reviews

One Skillet Chicken with Garlic Lemon Cream Sauce

 

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Author: Diane

Recipe type: Main Dish, Chicken

Ingredients

• 4 chicken thighs
• pinch of salt and pepper
• 1 C Swanson chicken broth
• 2 TBSP freshly squeezed lemon juice
• 2 tsp Spice World minced garlic
• 1 tsp red pepper flakes
• 1 TBSP olive oil
• ⅓ C finely diced Spanish onion
• 2 TBSP unsalted butter
• ¼ C heavy cream
• 2 TBSP freshly chopped parsley
• 1 lemon thinly sliced and quartered

Instructions

1. Preheat oven to 375 degrees. Prep cast iron skillet with baking spray.
2. Salt and pepper both sides of each of the thighs.
3. Combine chicken broth, lemon juice, garlic, and red pepper flakes. Stir well.
4. In the cast iron skillet, heat the olive oil over medium heat.
5. Brown both sides of the thighs until brown or 3-5 minutes per side.
6. The thighs will continue to cook while in the oven.
7. Transfer the cooked chicken thighs to a plate.
8. Using the same cast iron skillet, add the minced onion and chicken broth mixture.
9. Whisk together all of the ingredients in the pan, making sure to include the bits and pieces from the bottom of the skillet.
10. Continue to cook the contains of the skillet for 8-10 minutes or until the sauce reduces down to about ⅓ cup.
11. After removing the skillet from the heat, add in the butter whisking it in the thickened sauce until it has melted completely.
12. Add the heavy cream, whisking to blend all of the ingredients.
13. Return the skillet back to the flame for about 30 seconds, but do not bring to a boil.
14. Turn off the heat and return the thighs back to the skillet.
15. Spoon the sauce on the chicken.
16. Bake at 375 degrees for 15-20 minutes or until the chicken is completely cooked.
17. Serve the thighs with thinly sliced quartered lemon and chopped parsley over a bed of rice.

3.5.3208