Lemon butter chicken thighs seared to perfection and finished in the oven in a finger-licking good garlic parmesan cream sauce.
- 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
- 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.
*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.