Lemony Herbed Chicken Thighs
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Perfect meal to impress on a Sunday or any night of the week. My mother would make this with whatever fresh herbs were growing and ready in her garden. I also used fresh herbs.
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Ingredients
For 4 Servings
Recipe
- 4 chicken thighs
- 1 cup chicken broth
- 1 package spreadable herb cheese (I used Rondele Garlic and Herb)
- 2 shallots, chopped
- 3 large garlic cloves, chopped
- Zest of 1/2 a lemon
- 2 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh basil, chopped.
- 1 tablespoon all purpose flour
- Salt and pepper to taste
- Blue cheese and fresh herbs for garnish, optional
Lemony Herbed Chicken Thighs Directions
- Season chicken thighs geneorusly with salt and pepper.
- In a large skillet over medium heat, heat 2 tablespoons of the olive oil. Add the chicken thighs and cook until done (brown on each side, no longer pink inside and juices run clear when pierced with a knife or fork). When done remove to a skillet and and set aside on a plate.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic, shallots, basil, thyme, rosemary and sage. Saute until fragrant, about 1 minute.
- Stir in spreadable herb cheese, chicken broth, lemon juice and lemon zest. Stir together. Sprinkle in the flour and stir until well combined.
- Cook until sauce has thickened. Return chicken to skillet and cook until warmed through.
- Garnish with Blue cheese and fresh herbs. Can serve over rice or mashed potatoes. Can also eat alone with a biscuit to soak up all the creamy goodness.
- Enjoy!!
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