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Creamy Lemon Herb Chicken Recipe

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4.1 from 13 reviews

This Creamy Lemon Herb Chicken recipe features tender, golden-brown boneless chicken thighs simmered in a luscious sauce made from white wine, garlic, parmesan, heavy cream, and fresh lemon zest and juice. Enhanced with a medley of fresh herbs including parsley, dill, chives, and basil, this dish is a flavorful yet quick weeknight meal that serves four.

Ingredients

Chicken and Coating

  • 1/2 cup all-purpose flour
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 tbsp olive oil
  • 6 (4-oz.) boneless, skinless chicken thighs

Sauce and Herbs

  • 1/4 cup white wine
  • 3 garlic cloves, grated on a microplane
  • 3/4 cup heavy cream
  • 1/2 cup finely grated parmesan
  • 1 lemon, zested and juiced
  • 2 tbsp roughly chopped parsley
  • 2 tbsp roughly chopped dill
  • 2 tbsp sliced chives
  • 2 tbsp thinly sliced basil
  • Lemon wedges, for serving

Instructions

  1. Prepare flour and heat oil: Add the flour to a shallow bowl and season it with kosher salt and black pepper to taste. Heat a large skillet over medium-high heat, then add the olive oil and allow it to shimmer.
  2. Dredge and fry chicken: Dredge each chicken thigh in the seasoned flour, shaking off any excess. When the oil is hot and shimmering, add the chicken thighs to the pan. Fry each side for 4 to 6 minutes until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
  3. Make the sauce: Carefully pour the white wine into the skillet. Use a wooden spoon to scrape up any brown bits stuck to the bottom of the pan to incorporate flavor. Add the grated garlic, heavy cream, Parmesan cheese, lemon zest, lemon juice, and season again with salt and pepper. Bring the mixture to a gentle simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
  4. Finish with herbs and serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Stir in about three-fourths of the chopped parsley, dill, chives, and basil. Return the chicken to the pan and turn it to coat evenly in the sauce. Sprinkle the remaining fresh herbs on top and serve immediately with lemon wedges on the side.

Notes

  • Use boneless, skinless chicken thighs for the best flavor and tenderness.
  • Grate the garlic finely with a microplane to infuse the sauce without large chunks.
  • White wine adds acidity and depth to the sauce; substitute with chicken broth if preferred.
  • Serve with crusty bread or over cooked pasta to soak up the creamy lemon herb sauce.
  • To make the dish lighter, substitute half-and-half for heavy cream.

Find it online: https://cookedbysarah.com/creamy-lemon-herb-chicken-recipe/