Description
This Lemon Cream Chicken recipe features tender, bone-in chicken thighs seared to a golden brown and roasted to perfection. The chicken is then coated in a luscious, tangy crème fraîche and lemon sauce, accented with fresh thyme for a flavorful and elegant dinner option that’s easy to prepare in about 40 minutes.
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
Sauce and Cooking Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 large lemon, juiced and zested
- 1/2 cup crème fraîche
- 1 tablespoon chicken broth (optional, for thinning sauce)
Instructions
- Preheat and sear: Preheat the oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the butter and swirl it to coat the pan. Season the chicken thighs liberally with coarse sea salt and freshly ground black pepper. Place the chicken, skin-side down, into the hot skillet and cook until browned and crispy, about 3-4 minutes per side.
- Roast: Scatter the fresh thyme sprigs over the chicken in the skillet. Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F and is cooked through, approximately 25 minutes.
- Make sauce: Carefully remove the hot skillet from the oven. Transfer the cooked chicken to a platter and cover to keep warm. Remove all but 1 tablespoon of the rendered fat from the skillet. Add the lemon juice to the skillet and stir, deglazing the pan and loosening any browned bits. Let the lemon juice simmer for 1 minute.
- Finish sauce: Stir the crème fraîche into the skillet and cook until melted and bubbly. If the sauce is too thick, thin it out by adding a tablespoon of chicken broth, stirring to combine smoothly.
- Coat chicken: Return the chicken thighs to the skillet and gently coat them with the lemon crème fraîche sauce. Sprinkle with fresh lemon zest and additional black pepper to taste. Garnish with thyme sprigs and lemon slices for presentation, if desired.
Notes
- For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.
- Crème fraîche can be substituted with sour cream or heavy cream, but the flavor and texture will vary slightly.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish before roasting.
- Use fresh thyme for best aroma and taste, but dried thyme can be used in a pinch (use about 1 teaspoon).
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
