Creamy Lemon Chicken Skillet
Ingredients
4 chicken thighs, boneless, skinless, and pounded to 1/2-inch thickness
salt, to taste
pepper, to taste
1 cup chicken broth
2 tablespoons lemon juice
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes, plus more to taste
1 tablespoon olive oil
1/3 cup shallots, finely diced
2 tablespoons salted butter
1/4 cup heavy cream
2 tablespoons parsley or basil, chopped, optional, for serving
lemon slices, optional, for serving
Directions
Season the chicken with salt and pepper.
In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
Position the oven rack to the lower third of the oven.
Preheat the oven to 375 degrees F.
Heat the olive oil in a large oven-safe skillet over medium heat.
Once the oil is hot, add the chicken and sauté until browned on both sides, about 2-3 minutes per side.
Transfer the chicken to a plate.
Reduce the heat to medium.
Add the shallots and the chicken broth mixture to the skillet.
Whisk the mixture in the skillet, making sure to scrape up the browned bits at the bottom.
Raise the heat to medium-high again and bring the sauce to a simmer.
Cook the sauce until it reduces to about 1/3 cup, about 10-15 minutes.
Once the sauce has thickened, remove the skillet from the heat.
Add the butter, whisking until it melts into the sauce.
Add the heavy cream, whisking to combine.
Return the skillet to the heat and cook for 30 seconds, but do not allow the sauce to boil.
Remove the skillet from the heat.
Add the chicken, making sure it is nestled and coated in the sauce.
Place the skillet in the oven until the chicken is cooked through, reading 165 degrees F when checked with a meat thermometer, about 5-8 minutes.
Top with parsley or basil and lemon slices and serve.