Creamy lemon pepper chicken thighs made in one skillet with tender, pan-seared meat and a rich, zesty sauce. A simple, satisfying meal perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 bone-in, skin-on chicken thighs
1 tsp salt
1½ tsp freshly cracked black pepper
1 tbsp olive oil
3 garlic cloves, minced
½ cup chicken stock
¾ cup heavy cream
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp butter
Fresh parsley (optional)
Instructions
-
Pat chicken dry and season with salt and pepper.
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Heat oil in skillet over medium-high. Sear chicken skin-side down for 7 minutes, then flip and cook 3–4 more minutes. Remove and set aside.
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Pour off excess fat, leaving about 1 tbsp. Lower heat and sauté garlic for 30 seconds.
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Add broth, scrape up browned bits, and simmer 2–3 minutes.
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Stir in cream, lemon juice, and zest. Simmer gently without boiling.
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Return chicken to skillet, skin-side up. Cover and cook on low for 12–15 minutes.
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Uncover and simmer sauce to thicken. Stir in butter.
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Garnish with parsley and serve hot.