One Skillet Lemon Garlic Chicken Thighs
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!
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 5 whole5 whole5 whole Boneless Skinless Chicken Thigh, or breasts
- 1 tsp1 tsp1 tsp Himalayan Pink Salt, Primal Palate
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns, Primal Palate
- 0.333 cup0.333 cup0.333 cup Red Onion, or shallots, finely chopped
- 1 cup1 cup1 cup Chicken Broth (Low Sodium)
- 0.25 cup0.25 cup0.25 cup Lemon Garlic Dressing, Cedar Valley Selections, Chosen Foods or any store-bought
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes, Primal Palate
- 2 Tbsp2 Tbsp2 Tbsp Heavy Cream (Whipping Cream)
- 2 tsp2 tsp2 tsp fresh Thyme, for garnish
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Nut Free Poultry Shellfish Free Sugar Alcohol Free Sugar FreeThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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