Ingredients
Scale
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 8 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon red pepper flakes (optional for heat)
- 1 lemon, zested and juiced
Instructions
- Heat olive oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper.
- Cook chicken until golden brown on both sides (5-7 minutes each). Remove from skillet.
- In the same skillet, melt butter, then sauté minced garlic until fragrant (1-2 minutes).
- Add chicken broth and scrape up browned bits; simmer for 2-3 minutes.
- Stir in heavy cream, lemon juice, zest, parsley, thyme, and red pepper flakes (if using). Simmer until thickened (about 5 minutes).
- Return chicken to skillet; spoon sauce over each piece. Cover and simmer on low heat for an additional 10 minutes or until cooked through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 690mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 150mg