Chicken Thighs Lemon Herb
These easy, creamy lemon herb chicken thighs seasoned with rosemary and thyme and smothered in a delectable lemon cream sauce makes a simple yet flavorful weeknight dinner main dish.
Why You’ll Love Chicken Thighs Lemon Herbs
This lemon chicken is a longtime family comfort food favorite that makes a regular appearance on our dinner table. Tender, herb-seasoned chicken thighs are bathed in a creamy, lemon herb sauce, striking the perfect balance between comfort and mouthwatering flavor. Recipe by: Gail Gromaski
- Rich, creamy, and zesty: A harmonious blend of buttery richness, bright lemony flavor, and savory garlic and herbs.
- Effortless cooking: The Instant Pot or slow cooker do the work for a mostly hands-off meal.
- Melt-in-your-mouth chicken: Bone-in, skin-on chicken thighs cook up incredibly succulent and flavorful. Or, you can use a combination of thighs and drumsticks.
- Versatile pairings: Serve with mashed potatoes, white rice, or low carb alternatives like cauliflower rice or shirataki rice.
- Naturally gluten-free and dairy-free adaptable: Use coconut cream and a dairy-free butter alternative for a dairy-free version that’s just as creamy.
- Meal prep friendly: The flavors get even better the next day, making it a great make-ahead option. It can also be frozen to enjoy later on.
- Economical: A budget-friendly option that doesn’t compromise on flavor or quality.
Chicken Thighs Lemon Herb Recipe
These tender and juicy chicken thighs with creamy lemon herb, in a delectable lemon cream sauce, is easy to make. Can be made as a weeknight dinner main dish in the Instant Pot or slow cooker, they pair perfectly with mashed potatoes, noodles, rice, or cauliflower rice.
Ingredients
- 6-8 bone-in skin-on chicken thighs, or a combination of thighs and drumsticks
- 1 ½ teaspoons sea salt, divided
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter, ghee, or dairy-free butter alternative
- 2 tablespoons garlic-infused olive oil or extra virgin olive oil + 2 garlic cloves, minced (if not needing low FODMAP)
- 1 teaspoon lemon zest
- ⅓ cup lemon juice, freshly-squeezed (from about 1 large lemon) – see note for low FODMAP
- ½ cup chicken bone broth (homemade or store-bought), low FODMAP if needed
- ½ cup heavy cream, lactose-free if needed, or coconut cream
Instructions
- Season Chicken: In a small bowl, whisk together 1 teaspoon of the salt, rosemary, thyme, and pepper. Dry chicken with paper towels and sprinkle both sides with the spice mixture. Reserve any remaining seasoning.
- Sear Chicken: Heat butter or ghee and garlic-infused olive oil or extra virgin olive oil in an Instant Pot (in Sauté mode) or a large skillet over medium heat if using a CrockPot. Place chicken thighs skin-side down and sear for 5 minutes (2 minutes if using drumsticks) or until it releases easily without ripping the skin, then flip and cook 2 minutes more. If using an Instant Pot, sear in two batches if needed to avoid overcrowding. Transfer to a plate. If using garlic: add and sauté until it becomes fragrant, about 30 seconds, stirring constantly
Nutrition Facts | Serves 6 | Calories Per Serving – 560
Total Fat 40.8g|Saturated Fat 11.9g|Trans Fat 0.2g|Cholesterol 199.3mg|Sodium 749.8mg
Total Carbohydrate 4.8g|Dietary Fiber 0.3g|Sugars 0.6g|Protein 32.7g|Vitamin A 77.5µg
Vitamin C 5.9mg|Calcium 24.4