Lemon Herb Chicken Skillet

Lemon Herb Chicken Skillet

Amounts scale with servings. Pan size and cooking time may need adjusting for larger batches.

Ingredients

• 1 ½ lb boneless, skinless chicken thighs
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 3 cloves garlic, finely chopped
• ½ cup low-sodium chicken broth
• ¼ cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves

Let’s make it

1. 1

   Pat the chicken dry and season both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat.

2. 2

   Lay the chicken in a single layer. Cook for 6–7 minutes without moving it, until browned underneath. Turn and cook for another 5–7 minutes, until the thickest part reaches 165°F. Transfer to a plate.

3. 3

   Lower the heat to medium. Add the garlic and stir for 30 seconds. Pour in the broth and scrape the browned bits from the pan. Simmer for 2 minutes.

4. 4

   Stir in the cream, lemon juice, and thyme. Simmer gently for 2 minutes, then return the chicken and its juices to the pan. Spoon the sauce over the chicken and serve.