Description
This Lemon Cream Chicken recipe features tender bone-in chicken thighs seared to golden perfection and roasted with fresh thyme. The dish is finished with a luscious lemon crème fraîche sauce, bringing a bright, tangy creaminess that perfectly complements the savory chicken. Ideal for a comforting yet elegant dinner, this recipe serves 8 and is ready in just 40 minutes.
Ingredients
Scale
Chicken
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 4 fresh thyme sprigs
Cooking Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
Sauce
- 1 large lemon, juiced and zested
- 1/2 cup crème fraîche
- 1 tablespoon chicken broth (optional, for thinning sauce)
Instructions
- Preheat and sear: Preheat your oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the butter and swirl to coat the pan. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the skillet and cook until the skin is browned and crisp, approximately 3 to 4 minutes per side.
- Roast: Scatter fresh thyme sprigs over the seared chicken. Transfer the skillet to the preheated oven and roast until the chicken is fully cooked through, reaching an internal temperature of 165°F, around 25 minutes.
- Make sauce: Carefully remove the skillet from the oven (use oven mitts as the handle will be hot). Transfer the chicken to a warm platter and cover to keep warm. Remove all but 1 tablespoon of fat from the skillet. Add the lemon juice to deglaze the pan, stirring to loosen any browned bits on the bottom. Let it simmer for one minute, then add the crème fraîche. Stir the sauce until it is melted and bubbly. If the sauce is too thick, thin it out with a tablespoon of chicken broth.
- Finish: Return the chicken thighs to the skillet, coating them well with the creamy lemon sauce. Sprinkle the lemon zest and additional black pepper over the top. Garnish with extra thyme sprigs and lemon slices if desired before serving.
Notes
- Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
- Using an oven-safe skillet simplifies the process, allowing you to sear and roast in the same dish.
- Crème fraîche can be substituted with sour cream or heavy cream if unavailable.
- To make the sauce lighter, you can omit the butter or reduce the amount used for searing.
- Serving suggestion: this chicken pairs beautifully with roasted vegetables or a simple green salad.
