One Skillet Lemon Garlic Chicken Thighs (Edit recipe)

Turn your favorite store-bought Lemon Garlic dressing or marinade into this delicious One Skillet Creamy Baked Lemon Garlic Chicken Thighs. I find the Lemon Garlic dressing too sour to use as a salad dressing, so I almost always use it as a marinade, to make Shrimp Scampi or in this recipe. This recipe comes together in one skillet, requires only a handful of ingredients and 10-15 mins of hands-on time. And the sauce... I could literally drink that! The next time you are looking for an easy, delicious way to cook Chicken... I beg you to make this!

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	569
Fat:	35 g
Carbohydrates:	5 g
Protein:	62 g
Cholesterol:	20 g
Sodium:	1101 mg
Fiber:	1 g
Sugars:	2 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 2

Ingredients

1 Tbsp Extra Virgin Olive Oil
5 whole Boneless Skinless Chicken Thigh, or breasts
1 tsp Himalayan Pink Salt, Primal Palate
0.5 tsp Ground Fresh Black Peppercorns, Primal Palate
0.333 cup Red Onion, or shallots, finely chopped
1 cup Chicken Broth (Low Sodium)
0.25 cup Lemon Garlic Dressing, Cedar Valley Selections, Chosen Foods or any store-bought
0.25 tsp Red Pepper Flakes, Primal Palate
2 Tbsp Heavy Cream (Whipping Cream)
2 tsp fresh Thyme, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Season the chicken thighs with salt and pepper.
Preheat the oven to 375ºF.
Heat Extra Virgin Olive Oil in an oven-safe skillet over medium high heat.
Add the boneless skinless chicken thighs and allow to brown on both sides, about 2 minutes each side. Remove the chicken on a plate and set aside.
In a measuring cup or a small bowl, combine the chicken broth, lemon garlic dressing and red pepper flakes.
To the same skillet, add the red onions and the chicken broth mixture. Bring the sauce to a boil and continue to cook for 10-15 minutes until reduced.
When the sauce has thickened, remove from the flame and add the heavy cream. Mix to combine.
Add the chicken back into the pan and spoon the sauce over the chicken. Add fresh thyme (optional).
Place the skillet in the preheated oven. Bake for 15 minutes or until the chicken is completely cooked through.
Garnish with some more fresh thyme. Enjoy!

Notes

Swap boneless skinless chicken thighs with chicken breast or bone-in, skin-on chicken thighs. However, cooking times will vary.
Use your favorite store-bought Lemon Garlic dressing. I love the one from Cedar Valley Selections (available only in Canada) or Chosen Foods.
If you can't get your hands on fresh thyme, feel free to substitute with dried thyme although fresh makes a whole lot of difference in my opinion.