Creamy Lemon Chicken Thighs

+1 Tweet Share1 Pin5 StumbleShares 6Creamy Lemon Chicken Thighs – the sauce that graces the chicken thighs is lovely.  Chicken broth, heavy cream, parmesan cheese , lemon and spices, it’s an incredible combination of flavors.   Creamy Lemon Chicken Thighs I loved this, seriously this is my kind of dinner.   Easy to make, inexpensive and a company worthy dinner you can have any day of the week. I can’t think of a fruit that pairs as perfectly with either sweet or savory dishes as well as lemon. If you’ve never added lemon to a dinner recipe  before you’ll be delighted at the fresh bright flavor it adds. This recipe uses the juice of one lemon and 2 Teaspoons of lemon zest.  One medium size lemon will yield approximately two Tablespoons of juice.  One medium size lemon will also yield about 1 Tablespoon of lemon zest. If your just not sure how much of a lemon flavor you want in the recipe make the sauce and add the lemon juice and one Tablespoon of the zest first , taste it and add the other Tablespoon or more if you like.   Recipes are all about what you and your family will enjoy, tweak to your heart’s content.   Creamy Lemon Chicken Thighs –  a delicious easy dinner recipe that I hope becomes as much a favorite of yours as it is mine.  Enjoy!   If you enjoyed this recipe, you may like these as well. Mexican Street Corn   Mustard Chicken Marinade    Baked Cabbage   Crock Pot Tuscan Chicken    Roast Beef and Swiss Sliders Print Creamy Lemon Chicken Thighs Servings 8 Ingredients 8 bone in chicken thighs 1 cup heavy cream 2 cups chicken broth juice of one lemon zest of two lemons 1 1/2 Teaspoons garlic powder 1/2 cup Parmesan cheese , grated 1 1/2 Teaspoons salt 1/4 Teaspoon ground pepper 2 Tablespoons butter 1 Tablespoon olive oil 2 Teaspoons cornstarch 2 Teaspoons water Instructions Preheat oven to 375 degrees.Place the butter and oil in a large saute pan over medium heat.  Wait for the butter to melt, then whisk the oil and butter together in the pan.  Place the chicken thighs in the pan and saute until golden brown on both sides. Transfer the chicken thighs to a 9x13 inch baking dish or an ovenproof skillet large enough to hold 8 chicken thighs. Place the cream, chicken broth, lemon juice and zest, garlic powder, Parmesan cheese salt, and pepper together in a medium size saucepan, whisk to combine . Simmer for 10 minutes.  Combine the water and cornstarch, stir to combine. Whisk it into the sauce, cook until slightly thickened. Remove from the heat. Pour the sauce over the chicken thighs and bake at 375 degrees for 25 -30 minutes or until thighs are cooked through. Looking for more chicken recipes? Try these from other bloggers. Skillet Creamy Garlic Chicken with Broccoli The Best Oven Fried Chicken Never miss a recipe! Sign up for my Newsletter.Signup now and receive my weekly newsletter. I will never give away, trade or sell your email address. You can unsubscribe at any time. +1 Tweet Share1 Pin5 StumbleShares 6