Ina Garten Creamy Chicken Thighs with Lemon and Thyme Recipe
The Ina Garten Creamy Chicken Thighs with Lemon and Thyme Recipe is rich, comforting and full of flavor. It is perfect for family dinners or special occasions.
Ingredients
- 4 bone-in skin-on chicken thighs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 lemon juice and zest
- 2 teaspoons fresh thyme leaves
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- Fresh parsley chopped (for garnish)
Instructions
Prepare the Chicken
- Pat chicken thighs dry with paper towels. Season generously with salt and black pepper on both sides. This helps the skin become crispy when cooked.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs skin-side down. Cook for 5–6 minutes until golden brown, then flip and cook 4–5 more minutes.
Remove Chicken from Pan
- Transfer the chicken to a plate and set aside. Keep the skillet with drippings for the sauce. This adds flavor to the creamy lemon sauce.
Cook the Garlic
- Reduce heat to medium. Add minced garlic to the skillet. Sauté for about 1 minute until fragrant. Stir constantly to prevent burning.
Make the Sauce
- Add chicken broth, heavy cream, lemon juice, lemon zest, thyme and Dijon mustard. Stir well, scraping the bottom of the pan to release flavorful bits.
Simmer the Chicken
- Return chicken thighs to the skillet, skin-side up. Reduce heat to low and cover. Simmer for 15–20 minutes until chicken is cooked through and tender.
Finish with Butter and Serve
- Remove chicken and stir butter into the sauce. Spoon sauce over the chicken. Garnish with fresh parsley. Serve hot with your favorite sides.
Notes
- Use bone-in, skin-on thighs for extra flavor.
- Pat chicken dry before searing to get crispy skin.
- Use fresh lemon juice for the best taste.
- Don’t overcook the chicken; it should remain juicy.
- Stir the sauce constantly to avoid lumps.