Description
This Lemon Cream Chicken recipe features crispy seared chicken thighs roasted to perfection and coated in a luscious lemon-infused crème fraîche sauce, enhanced with fresh thyme. It’s a comforting yet elegant dish that balances tangy citrus flavors with creamy richness for a satisfying meal.
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 4 fresh thyme sprigs
- 1 large lemon, juiced and zested
Cooking Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
Sauce
- 1/2 cup crème fraîche
- Optional: 1 tablespoon chicken broth (to thin sauce if needed)
Instructions
- Preheat and sear: Preheat your oven to 400°F (200°C). Heat 1 1/2 tablespoons olive oil in a large oven-safe skillet over medium-high heat, then add 1 1/2 tablespoons butter and swirl to coat the skillet. Season the chicken thighs generously with sea salt and freshly ground black pepper. Place the chicken skin-side down in the hot skillet and cook until the skin is golden brown and crispy, approximately 3-4 minutes per side.
- Roast: Scatter the fresh thyme sprigs evenly over the chicken in the skillet. Carefully transfer the skillet to the preheated oven. Roast the chicken until it reaches an internal temperature of 165°F (74°C) and is cooked through, about 25 minutes.
- Make the sauce: Remove the skillet from the oven using oven mitts as the handle will be hot. Transfer the chicken to a serving platter and cover to keep warm. Pour off all but 1 tablespoon of the rendered fat from the skillet. Add the lemon juice to the skillet and stir well, scraping the bottom to deglaze and lift any browned bits. Let the mixture simmer for 1 minute. Stir in the crème fraîche and cook until it melts and becomes bubbly. If the sauce is too thick, thin it gently with 1 tablespoon of chicken broth.
- Finish and serve: Return the chicken thighs to the skillet and coat them thoroughly in the creamy lemon sauce. Sprinkle the dish with lemon zest and freshly ground black pepper. Garnish with additional thyme sprigs and lemon slices if desired. Serve warm for a delightful, flavorful meal.
Notes
- Bone-in chicken thighs help keep the meat juicy and tender during roasting.
- Using an oven-safe skillet allows you to sear on the stovetop and finish cooking in the oven without transferring the chicken to another dish.
- Crème fraîche adds a rich, tangy creaminess; you can substitute with sour cream but don’t boil as it may curdle.
- For a lighter version, omit crème fraîche and use a lemon herb broth sauce instead.
- Make sure to check internal temperature with a meat thermometer for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
