Lemon butter chicken thighs seared to perfection and finished in the oven in a finger-licking good garlic parmesan cream sauce.
Y’all I can’t even…
This lemon butter chicken in garlic parmesan cream sauce is top-notch. The chicken is seasoned and seared until golden brown and placed into a garlic parmesan cream sauce that will have you slurping it up right out of the pan.
The garlic parmesan cream sauce is so delightful it may not make it to the dinner table. ;)
We’re talkin’ heavy cream, lemon juice, chicken broth, garlic, Italian seasoning, and freshly grated parmesan to make this heavenly sauce. It’s rich. It’s thick. It’s nothing short of deliciousness that you will want to eat every.single.night.
Ingredients Used to Make Lemon Butter Chicken in Garlic Parmesan Cream Sauce
- Chicken thighs, bone-in and skin on
- Butter
- Garlic cloves, chopped
- Chicken broth
- Heavy cream
- Freshly grated parmesan cheese
- Juice of one lemon
- Seasonings: Italian seasoning, paprika, salt, and pepper
Steps to Making Lemon Butter Chicken
- Sear the chicken– season the chicken with salt, pepper, and paprika. Sear each side until golden brown, about 2-4 minutes per side. Remove chicken from pan and set aside.
- Make the sauce– Melt butter in skillet and sauté garlic for 30 seconds. Add in chicken broth,heavy cream, lemon juice, Italian seasoning, and parmesan. Simmer until sauce thickens, about 3-5 minutes. Add chicken back to skillet.
- Bake in the oven– Bake at 400 degrees for 25-30 minutes, or until chicken is cooked through. Let sit for 10 minutes before serving to allow sauce to thicken back up. Serve.
Lemon butter chicken in garlic parmesan cream sauce.
Finger-licking’ good…
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Lemon Butter Chicken in a Garlic Parmesan Cream Sauce
Prep
Cook
Total
Yield 5-6 servings
Lemon butter chicken thighs seared to perfection and finished in the oven in a finger-licking good garlic parmesan cream sauce.
Ingredients
- 5-6 bone in, skin on chicken thighs
- 4 Tablespoons butter, divided
- 2 cloves garlic, chopped
- 1 cup chicken broth
- 1 cup heavy cream
- 1/3 cup freshly grated parmesan
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
- 2 teaspoons paprika
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees. Season chicken thighs with paprika and salt and pepper, to taste.
- In a large oven-proof skillet* heat 2 Tablespoons of butter until melted over med-high heat. Add chicken (skin-side down first) to pan. Sear both sides until golden brown, about 2-4 min per side. Set chicken aside on plate. Drain grease from skillet.
- Turn heat down to medium. Melt remaining 2 Tablespoons butter in skillet, add garlic and cook until fragrant, about 30 seconds. Add chicken broth, heavy cream, lemon juice, parmesan, and Italian seasoning. Bring to a boil. Reduce heat to low and simmer until sauce thickens, about 3-5 minutes. Add chicken back to skillet.
- Bake in the oven for 25-30 minutes, or until chicken is done and cooked through-reaching an internal temperature of 165 degrees. Serve immediately garnished with chopped parsley and fresh parmesan, if desired.
Notes
*If you don't have an oven-proof skillet, just use a skillet on the stovetop and transfer to a baking dish to bake in the oven.
> Chicken thighs, bone-in and skin on
ATTA WAY!
This looks really good.
Bone-in and skin on is the way to go! :)