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 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 |
Calculated per serving. |
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