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 tangy, creamy lemon sauce made with crème fraîche, creating a rich and flavorful meal perfect for any dinner occasion.
Ingredients
Scale
Chicken
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt and freshly ground black pepper, to taste
- 4 fresh thyme sprigs
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 olive oil in a large oven-safe skillet over medium-high heat, then add butter and swirl it to coat the pan evenly. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the skillet and cook until the skin is browned and crispy, about 3-4 minutes per side.
- Roast: Scatter the fresh thyme sprigs over the chicken in the skillet. Transfer the skillet to the preheated oven and roast the chicken until it reaches an internal temperature of 165°F (74°C) and is thoroughly cooked, about 25 minutes.
- Make sauce: Carefully remove the hot skillet from the oven. Transfer the chicken to a platter and cover it to keep warm. Remove all but 1 tablespoon of fat from the skillet to avoid excess grease. Add the lemon juice to the skillet, stirring to deglaze and release any browned bits from the bottom. Let it simmer for about 1 minute. Stir in the crème fraîche until the sauce is melted and bubbly. If the sauce is too thick, thin it by adding a tablespoon of chicken broth.
- Finish: Return the chicken to the skillet and gently coat it in the lemon cream sauce. Sprinkle the dish with lemon zest and freshly ground black pepper. Garnish with additional thyme sprigs and lemon slices if desired. Serve hot.
Notes
- Using bone-in chicken thighs adds flavor and keeps the meat juicy and tender.
- Ensure to deglaze the pan thoroughly to capture all the browned bits for a richer sauce.
- Crème fraîche adds a smooth, tangy element that balances the lemon’s acidity perfectly.
- If crème fraîche is unavailable, sour cream can be used as a substitute but may alter the texture slightly.
- This dish pairs well with roasted vegetables, rice, or crusty bread to soak up the delicious sauce.
