Lemon Chicken For Fall!

As the temperatures cool, I like to bake chicken – it’s like wrapping a warm blanket of deliciousness around me…and when I saw this recipe, it had my name written all over it!

This easy Lemon Chicken dish adds lots of garlic, lemon and parmesan cheese to bring out the flavors of the bird.

Here’s the recipe:

• 4 – 6 chicken thighs
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon pepper
• 4 tablespoons salted butter (divided)
• 5-6 cloves minced garlic or more
• 1 cup low sodium chicken broth
• 1 cup white wine
• 1 cup heavy cream (room temperature)
•  ½ cup grated parmesan cheese – or more to taste!
• ¼ cup fresh lemon juice – or more to taste!
•  1 teaspoon fresh thyme leaves (plus more for garnish)

Let’s get cooking!

• Preheat oven to 400°F.

• Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
• Heat a medium/large skillet (oven safe) over medium-high heat. Add 4 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
• Add the chicken skin side down, and sear for 3-4 minutes or until golden brown.
• Flip and sear other side. Remove chicken from the skillet and set aside.

Because you love video, here’s how easy it is:

• Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
• Add the minced garlic and cook for 1-2 minutes until fragrant
• Stir in the wine first, then add the chicken broth, heavy cream, parmesan and lemon juice. Stir to fully combine. Bring to a boil and then reduce to a simmer.
• Allow sauce to thicken for 5 minutes and then add chicken back to skillet and bake the entire pan in the oven for 25 minutes, or until internal chicken temperature reaches 165-175°F.

Here’s how I did it:

Here it is after you take it out of the oven:

I served mine with some green rice, and my “succotash” of diced zucchini, roasted corn and lots of garlic, all topped with a bit of mozzarella cheese!

I recommend really pushing the lemon juice into this sauce, and drizzle more over the chicken at the end…and use all of the sauce in the pan – there’s a lot of flavor in it – the creaminess of the sauce is great but the lemon allows it all to pop!

I love this dish, because the extra sauce can go over your rice, making it even creamier…and as for that “succotash”:

Sautéed garlic, roasted corn, diced zucchini and mozzarella cheesecakes rocks!

Here is the recipe:

Here is another incredible chicken dish from the legendary Zuni Cafe:

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