One Pan Lemon Herb Chicken in 30 Minutes

Ingredients

• 4 pieces Chicken Thighs (skin‑on, bone‑in for extra flavor)
• 1 teaspoon Rosemary (dried (or 1 tablespoon fresh, chopped))
• 1 teaspoon Thyme (dried (or 1 tablespoon fresh, chopped))
• pinch Salt (to taste)
• pinch Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (extra‑virgin, for coating)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced)
• 0.5 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 0.5 cup Chicken Stock (low‑sodium)
• 1 cup Heavy Cream (35% milkfat)
• 0.5 lemon Lemon (juice of half a lemon; additional half lemon sliced for garnish)

Instructions

1. Season the Chicken

   In a large bowl combine the chicken thighs with rosemary, thyme, salt, pepper and a drizzle of olive oil. Toss until every piece is evenly coated.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat, add the butter and let it melt. Place the chicken thighs skin‑side down and cook for about 3 minutes, then flip and cook another 3 minutes until both sides are golden brown.

   Time: PT6M

   Temperature: medium-high

3. Set Chicken Aside

   Transfer the seared chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Garlic & Pepper Flakes

   In the same skillet add the minced garlic and red pepper flakes. Stir constantly for 2‑3 minutes until fragrant, being careful not to let the garlic brown.

   Time: PT3M

   Temperature: medium

5. Deglaze and Build the Sauce

   Pour in the chicken stock, heavy cream, and lemon juice. Stir well and bring the mixture to a gentle boil, letting it reduce slightly.

   Time: PT3M

   Temperature: medium-high

6. Simmer Chicken in Sauce

   Return the chicken thighs to the skillet, skin side up. Reduce heat to medium and let simmer for 7‑8 minutes, turning once halfway through, until the chicken is cooked through (internal temp 165°F).

   Time: PT8M

   Temperature: medium

7. Add Lemon Slices

   Lay the thin lemon slices over the chicken for the last minute of cooking for a bright garnish.

   Time: PT1M

8. Plate and Serve

   Turn off the heat, transfer the chicken to serving plates, spoon generous amounts of the creamy lemon‑herb sauce over each piece, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30g

Carbohydrates

5g

Fat

55g

Fiber

0g