Name: Creamy Lemon Herb Chicken
Prep time: 25 min
Total time: 25 min
Yield: 4 - 6 serving(s)
Ingredients: 1/2 c. all-purpose flour; Kosher salt and black pepper, to taste; 2 tbsp. olive oil; 6 (4-oz.) boneless, skinless chicken thighs; 1/4 c. white wine; 3 garlic cloves, grated on a microplane; 3/4 c. heavy cream; 1/2 c. finely grated parmesan; 1 lemon, zested and juiced; 2 tbsp. roughly chopped parsley; 2 tbsp. roughly chopped dill; 2 tbsp. sliced chives; 2 tbsp. thinly sliced basil; Lemon wedges, for serving

Step 1Add the flour to a shallow bowl and season with salt and pepper. Heat a large skillet over medium-high, then add the oil.

Step 2Meanwhile, dredge the chicken in the flour, shaking off any excess. When the oil is shimmering, add the chicken to the pan and fry until golden brown and cooked through, 4 to 6 minutes per side. Transfer to a plate and set aside.

Step 3Carefully add the wine to the pan. Using a wooden spoon, scrape up any brown bits on the bottom of the pan to release the flavor, then add the garlic, cream, parmesan, lemon zest and juice, and a little more salt and pepper. Bring to a simmer and continue cooking until the sauce thickens slightly, 2 to 3 minutes.

Step 4Taste and adjust the seasonings with a little more salt and pepper as necessary, then stir in about three-fourths of the parsley, dill, chives, and basil. Return the chicken to the pan, turning to coat. Sprinkle with the remaining herbs and serve immediately with more lemon wedges.

Ingredients

Directions

Chicken