35 min 4
Chicken Thighs with Lemon Cream Sauce
A creamy sauce is tempered with lemon in this simple recipe. It's best served with flavorful vegetables, like asparagus. Adjust the amount of lemon to suit your palate. If you enjoy this sauce, double the ingredients to have extra on hand for topping omelets or eggs at breakfast.
1 tablespoon butter
1 tablespoon minced shallots
1 cup sour cream
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt, divided
¼ teaspoon freshly ground black pepper, divided
1 pound bone-in chicken thighs
Directions Preparing:15 minCooking:20 min
Step 1Preheat the oven to 425°F.
Step 2In a large skillet over medium-low heat, melt the butter. Add the shallots. Cook for 3 to 4 minutes, or until tender. Decrease the heat to low. Add the sour cream, lemon juice, ¼ teaspoon of salt, and 1/8 teaspoon of pepper. Mix well to combine. Refrigerate until ready to serve.
Step 3Season the chicken with the remaining ¼ teaspoon of salt and 1/8 teaspoon of pepper.
Step 4Place the chicken into a baking dish and into the preheated oven. Bake for about 18 minutes. With a meat thermometer, check the internal temperature. It should reach 165°F.
Step 5Plate the chicken, spooning an equal amount of lemon cream sauce on each thigh.
Nutrition Facts (per serving of 4:1)