Herb Chicken with Lemon Cream Sauce

• Gluten free

• Meat

  • 8 Chicken thighs, bone-in skin-on

• Produce

  • 1/2 tsp Basil, dried
  • 2 cloves Garlic
  • 1 Lemon, Zest of
  • 1 Lemon, Juice of
  • 1/2 tsp Rosemary, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 2 Kosher salt and freshly ground black pepper
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• Zest of 1 lemon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• 1/2 teaspoon dried basil
• Kosher salt and freshly ground black pepper, to taste

Directions

• Preheat oven to 400 degrees F. In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside. Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.