One-skillet creamy lemon pepper chicken thighs with a bold citrus-pepper flavor and velvety sauce. Easy to make and perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 20 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, chopped (optional)
Instructions
-
Pat chicken dry and season with salt and pepper.
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Heat oil in skillet over medium-high. Sear thighs skin-side down for 6–7 minutes, flip and cook another 3–4 minutes. Remove from pan.
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Pour off excess fat, keeping 1 tbsp in the skillet. Sauté garlic for 30 seconds.
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Add chicken stock and scrape the bottom of the pan. Simmer 2–3 minutes.
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Stir in cream, lemon juice, and zest. Keep heat low.
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Return chicken to skillet, cover, and simmer on low for 12–15 minutes.
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Uncover and reduce sauce if needed. Stir in butter.
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Garnish with parsley and serve hot.