Creamy Lemon Chicken
Servings 6 thighs
Ingredients
- 1.5 to 2 lbs. boneless chicken thighs about 6
- ½ cup flour
- 2 lemons zested and juiced (about ⅓ cup juice)
- 1 teaspoon thyme
- 1 teaspoon oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ cup butter
- ½ cup chicken broth
- ½ cup whole milk
Instructions
- Trim excess fat from boneless thighs.
- Mix flour, spices and half the lemon zest. Dredge both sides of chicken thighs in flour mixture.
- Melt butter in pan. Cook thighs on each side for 3-4 minutes until browned. Then cover until internal temperature reaches 165ºF, about 5 minutes. Remove chicken from pan.
- Mix together broth, milk and lemon juice plus remaining zest. Pour into pan and bring to a boil until it reduces by half, about 3-5 minutes.
- Add chicken back to pan, coating chicken in sauce.
- Serve with parsley and lemon for garnish.
Notes
Substitutions
Fresh lemons have the best flavor but bottled concentrate works in a pinch. Feel free to use a plant-based milk like coconut milk or almond milk instead of the whole milk. For even more lemon flavor (especially if you are using bottled lemon juice) use lemon pepper instead of regular pepper. If your blend has salt, be sure to use less salt. If you want to skip the butter, you can use olive oil or avocado oil instead. It's also okay to substitute vegetable broth for the chicken broth. Use what you have!Tips & Tricks
Bottled lemon juice is okay to use, but I highly suggest using fresh lemons for the best flavor. The zest adds an extra punch of lemon flavor and fresh juice isn't as sharp as the store-bought kind. Before you get started, trim the excess fat from the chicken. Some fat is okay for flavor, but too much can be frustrating to cut around once cooked. Always check your spices to make sure they haven't expired.Nutrition
Serving: 1chicken thigh | Calories: 501kcal | Carbohydrates: 12g | Protein: 57g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 15g | Cholesterol: 299mg | Sodium: 637mg | Fiber: 1g | Sugar: 2g
