Creamy Lemon Braised Chicken Thighs
Golden seared chicken thighs braised in a creamy lemon garlic sauce with Dijon and thyme. An easy one pan comfort meal perfect with rice, grains, or roasted vegetables.
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Servings: 4 -6 servings
Ingredients
- 5 –6 large chicken thighs bone-in, skin-on
- Salt pepper, garlic seasoning, paprika, to taste
- 1 –2 tbsp olive oil
- 6 –7 cloves garlic sliced
- 1 medium onion thinly sliced
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup chicken bone broth
- 2 –3 fresh thyme sprigs
- ½ cup heavy cream
- Fresh cracked black pepper to finish
Instructions
- Preheat oven to 325°F.
- Season chicken generously with salt, pepper, garlic seasoning, and paprika.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add garlic and onion. Sauté 3–4 minutes until fragrant.
- Stir in Dijon mustard and paprika. Cook 1 minute.
- Add lemon juice, vinegar, honey, bone broth, and thyme. Stir to combine.
- Return chicken to pan. Cover and braise in oven for 30 minutes, until tender.
- Remove chicken and thyme sprigs.
- Simmer sauce on stovetop 5–8 minutes until slightly reduced.
- Lower heat and stir in heavy cream. Warm gently—do not boil.
- Return chicken to sauce and simmer 2–3 minutes. To recrisp the skin, return to the oven for 1-2 minutes under the broiler on high.
- Finish with freshly cracked black pepper and serve warm.
Notes
- For thicker sauce, simmer uncovered 5–10 minutes after baking.
- Taste sauce before serving and adjust salt.
- Boneless thighs can be used but reduce braising time.