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Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce

By 31 Comments

Pan fried boneless chicken thighs come to the rescue for an easy weeknight meal. Boneless, skinless thighs cooked stove-top turn crispy, tender and juicy and ready in about 30 minutes. Add an easy creamy lemon sauce for a special feel meal.

And don’t miss this easy chicken dinner recipe for Spinach Chicken Mushroom Skillet. A meal in one pan.

Pan fried chicken thighs on a dark blue plate served with beans and lemon cream sauce.

Pan fried Boneless skinless chicken thighs are not only easy to cook, but an inexpensive dinner option. Fried stove top, they are easy to crisp and with that dark meat flavor, a very tasty option over chicken breasts.

This one pot, easy clean up pan fried chicken thigh recipe is one to keep in your back pocket for those hectic weeknight dinner options.

Pan fried boneless chicken thighs are easier to cook than breasts, tastier than breasts because they’re less likely to dry out. This one pot chicken dinner is simply mouthwatering and delicious.

And did I mention they have lots of dark meat flavor? If you’re stuck in a chicken breast rut, it’s time to get on board with chicken thighs. I think they’re the best part of the bird.

Ingredients to make pan fried chicken thighs.
  • Boneless skinless chicken thighs.
  • Chicken Broth.
  • Fresh Parsley.
  • Lemon.
  • Butter.
  • Flour.
  • Cream.
  • Garlic.
  • Red Pepper Flakes.

How To Pan Fry Chicken Thighs

Pounding boneless skinless chicken thighs with a meat mallet.
Dusting boneless skinless chicken breasts with flour.
  1. Step 1: A quick pounding with a meat mallet will even out the chicken thighs for more uniform cooking.slight dusting with flour and the rest was tender flavorful history. 
  2. Step 2: Sprinkle the chicken thighs with all purpose flour. Shake off any access flour. Season with salt and pepper.
Frying boneless skinless chicken thighs in a heavy skillet.
  1. Step 3: Heat a large heavy skillet over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
Making lemon sauce for boneless skinless chicken thighs.
  1. Step 4: In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
Adding butter and flour to pan to make roux for lemon cream sauce.
Adding fried boneless skinless chicken thighs to lemon cream sauce.
  1. Step 5: Remove pan from heat and stir in butter and cream.
  2. Step 6: When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.

Pro Tip; Hot pan, cold oil. The reason we heat the pan and then add the oil, is to quickly get the oil nice and hot before adding food. Once food hits that oil, you want to immediately hear it sizzle. If the oil isn’t hot enough to sizzle, the food will soak up the oil, which will compromise taste and texture. How to tell if the oil is hot enough? It should appear to “shimmer”. You should be able to see a finger like texture.

Tips For Success

  • Don’t overcrowd the pan. Leaving some space and air between the chicken pieces will result in a crispier fried chicken thigh. If the pan is stuffed full of chicken, it will create steam which hampers the frying process.
  • Don’t make a big fuss over turning the chicken. With any meat, once the chicken has browned on one side, it will effortlessly release from the pan. That means it’s ready to turn and will be golden browned on one side.

Substitutions

  • Gluten Free: Dust the chicken with an all purpose gluten free flour to make this a gluten free recipe.
  • Chicken Cutlets: Use chicken breast cutlets in place of chicken thighs.

Equipment Needed

  • Good quality skillet. Use a seasoned cast iron skillet or a French Carbon Steel Pan. These pans are designed to sear hot and sear quick without sticking. A non-stick skillet will simply not get hot enough to produce a good browning sear.

Storage

Store any leftovers in an air tight container in the refrigerator. These pan fried chicken thighs will keep for 3 – 4 days. To reheat, use an air fryer or oven to keep the thighs crispy. To reheat in an air fryer, preheat to 370 degrees. Cook the thighs for 5 – 7 minutes. To reheat in an oven, preheat oven to 350 degrees. Place the thighs in an oven proof pan, a small sheet pan works great here. Heat for about 10 minutes or until warmed.

Pan Fried Boneless Chicken Thighs with Lemon Cream Sauce

Pan fried chicken thighs with rosemary white beans.

What To Serve With It

Make this easy meal even easier by serving these fried boneless chicken thighs with white canned white beans seasoned with rosemary. Or sour cream mashed potatoes would be a good choice here. Sprinkle with chopped parsley for presentation.

More Easy Chicken Dinner Recipes

If you’re looking for more Chicken Recipes, don’t miss my Chicken Category. You’ll find lots of great ideas, including the most popular chicken recipe on my site for Chicken Mushroom Spinach Skillet. A crowd pleasing recipe easy enough for a weeknight meal and impressive enough for entertaining.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan fried chicken thighs served with lemon cream sauce and white beans.
Print Recipe
5 from 2 votes

Pan Fried Boneless Chicken Thighs With Lemon Cream Sauce

A one pot chicken dinner. Mouthwatering delicious and perfect for an easy weeknight meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 2
Calories: 645kcal
Author: Lea Ann Brown

Ingredients

  • 4 boneless skinless chicken thighs slightly pounded to even out thickness
  • 2 tablespoons flour
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 cloves garlic minced
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • chopped parsley for garnish.

Instructions

  • Place chicken thighs on a cutting board. With a kitchen mallet, slightly pound the thighs to even out the thickness so they'll cook evenly. Sprinkle both sides with flour and salt and pepper to taste.
  • Heat a medium to large heavy skillet over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
  • In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
  • Remove pan from heat and stir in butter and cream. When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.

Notes

Store any leftovers in an air tight container in the refrigerator. These chicken thighs will keep for 3 – 4 days. To reheat, use an air fryer or oven to keep the thighs crispy. To reheat in an air fryer, preheat to 370 degrees. Cook the thighs for 5 – 7 minutes. To reheat in an oven, preheat oven to 350 degrees. Place the thighs in an oven proof pan, a small sheet pan works great here. Heat for about 10 minutes or until warmed.
Use a gluten free all purpose flour to make this recipe gluten free. 

Nutrition

Calories: 645kcal | Carbohydrates: 12g | Protein: 46g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 286mg | Sodium: 748mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 916IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 2mg

Pan Fried Boneless Chicken Thighs …It’s what’s for Dinner.

Mexican Bison Steak Hoagie

By 1 Comment

This steak hoagie is made with tender shaved Bison New York Strip steak, caramelized onions, and roasted chile peppers. Drizzled with a lively queso, this steak and cheese sandwich a flavorful treat for lunch or dinner.

Bison steak and cheese sandwich with queso blanco

Bison is a leaner and healthier option to beef when planning a red meat dinner. Interested in more bison recipes, check out Boulder Beer Porter Bison Stew, Black Bean Chipotle Bison Chile, or this recipe for a Perfect Bison Burger.

With a nod to the famous Philly Cheesesteak Sandwich, I’ve created a Colorado themed version that is sure to win your chile pepper loving heart.

This steak hoagie is made using a Bison New York Strip steak that is seared, finished in the oven to medium rare, and then shaved into very thin slices.

The rest is easy, building the sandwich using caramelized onions, roasted Pueblo chile peppers and drizzled with a tasty queso blanco cheese.

Served on a toasted hoagie sandwich roll it’s a sandwich that’s not only delicious but wonderful with texture.

This steak hoagie recipe will wow your dinner crew.

My post has all the process shots, hints and tips for you to make the very best Steak sandwich in your home. Let's get started.

Why You’re Going To Love This Sandwich

  • Bison is learner than beef and may be a healthier choice for steak if you’re looking to reduce calorie and fat intake.
  • You’re going to love the layers of flavors in this sandwich.
  • The combination of flavors is outstanding. Tender bison, sweet onions, spicy chile peppers and that creamy queso topping.
  • This steak hoagie is easy to make.

Let’s get started.

Ingredients You’ll Need

Minimal ingredients and big on flavor, this is an easy recipe to make.

Ingredients to make a steak and cheese sandwich.
  • Onion: Sweet or yellow onion.
  • Chile Peppers: To keep this recipe a Colorado themed recipe, I used roasted Pueblo Chile Peppers.
  • Steak: Two Bison New York Strip steaks.
  • Bread: Seek out hoagie rolls or Bolillo or Telera rolls. They two latter are rolls most commonly used to make Mexican torta sandwiches.
Queso blanco cheese dip served with blue corn tortilla chips

You’ll also need some Queso Blanco. Southwestern spices blended into American cheese that’s been heated to creamy bliss.

Ingredient Subs and Swaps

  • Chile Peppers: If you don’t have access to Pueblo Chile Peppers, use fresh roasted Hatch Chile Peppers, or a can of whole chile peppers purchased from the Mexican aisle at the grocery store. Roasted Poblano Peppers are also an excellent choice for this sandwich.
  • Steak: Replace Bison New York strip steaks with Beef New York Strip Steaks. You can also use beef flank steak or skirt steak. Just sear and cut against the grain for thin shaved pieces.
  • Bread: Torta rolls which are labeled Bolillo or Telera rolls are readily available at our stores in Colorado. If you can’t find them, purchase Hoagie rolls.

How To Make A Steak Hoagie (steak torta)

sliced onions in a fry pan read to caramelize

Step 1: Caramelize the onions. Heat a fry pan over medium high heat. Once the pan is hot, add two tablespoons neutral oil. Once the oil is shimmering, add the sliced onion rings. Turn heat down to low. Cook onions until they start to brown. Stirring often. This should take 15 – 30 minutes, depending how brown and caramelized you want them.

How to sear bison steak
  • Step 2: Cook the Bison New York strip steaks. Preheat oven to 350 degrees. Season the steaks with salt and pepper. I also like sprinkling on some New Mexico Chile powder. Using an oven safe fry pan, heat the pan to medium high heat. Once the pan is hot, add neutral oil. Once the oil is shimmering, add the steaks. Keep heat to medium high and sear the steaks about two minutes per side, or long enough to get a good brown sear on each side. Then move the pan to the oven and cook for about eight minutes, or until an internal temperature of 135 is reached. Use a meat thermometer. Remove the steaks and tent for about ten minutes.

Tip: Hot Pan, Cold Oil. The reason we heat the pan and then add the oil, is to quickly get the oil nice and hot before adding food. Once food hits that oil, you want to immediately hear it sizzle. If the oil isn’t hot enough to sizzle, the food will soak up the oil which will compromise taste and texture. How to tell if the oil is hot enough? It should appear to “shimmer”. You should be able to see fingers in the texture.

Toasting bread to make a steak torta
  • Step 3: Toast the bread. Brush the torta rolls with olive oil. Get a grill pan nice and hot and place bread oiled side down in the hot pan. Watch them close, they’ll toast in no time. Set aside.

Build that sandwich.

  • Using a very sharp knife, slice the steak as thin as you can possibly cut it. It should be so thin that it’s shaved. This will make the steak pieces easier to eat.
  • Place a good amount of sliced steak on each torta roll.
  • Top with onions and sliced peppers.
  • Drizzle with Queso Blanco and dig in.

Pro Tips

  • About Cooking Bison: Let the bison steaks set at room temperature for about 30 minutes. Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you're interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It's a great resource for nutrition, cooking tips and more.
  • Grill Pan: Use a stove-top grill pan to get those desirable grill marks when toasting bread. I’ve had my Le Creuset pan for years and use it regularly for indoor grilling.
  • Roasting Chile Peppers: I’m lucky to have a stash of preroasted Hatch and Pueblo chile peppers in my freezer. If you buy fresh peppers place them on a sheet pan and place the pan about five inches below the broiler. Turn them often until the chiles are charred. But not burnt. Remove the skin by using your fingers. Don’t run them under water … you’re washing away that smoky flavor. Remove top, seed pods and slice.
What Kind Of Oil For Pan Frying?

A neutral oil. Neutral oils are low in flavor. Canola oil is my choice because it’s easy to find and the smoking point is around 400 degrees. Meaning you can get it nice and hot before it smokes and burns. Vegetable oil, sunflower oil and safflower oil are also good choices. To learn all about oils and cooking I like this article from Bon Appetit.

What’s The Difference Between a Hoagie And A Torta

In my humble opinion, it’s all in the name. It’s a cultural name for a sandwich served on a sandwich roll from a certain region. And the bread used to make the sandwich. A Hoagie or Hero roll is used to make a hoagie, and a torta uses rolls labeled Bolillo or Telera rolls.

What Should I Serve With A Steak Hoagie?

Mexican Mac and Cheese, Instant Pot Refried Beans, or if you’re looking for something lighter, take a look at this Southwestern Salad with Black Beans.

What are other fillings I can use for this sandwich?

Smashed avocado, refried beans, slices of pickled jalapeno, sliced tomato, sliced avocado, shredded iceberg, lettuce and you can substitute a drizzle of salsa for the Queso Blanco.

Equipment You’ll Need

  • Oven Proof Fry Pan. A cast iron skillet will work to cook the steaks and finish in the oven. Also consider a French Steel (or carbon steel pan) … I prefer it over cast iron because it’s lighter, naturally non-stick, the handle doesn’t get hot when using it stovetop and it’s preferred by professional chefs. A carbon steel pan is an ideal choice when needing a stovetop to oven pan.
  • Digital Real Meat Thermometer: These thermometers are work horses when it comes to cooking meat to desired doneness.
  • Grill pan or griddle for toasting that bread.

Recipe Steak Hoagie

Bison steak sandwich with chile peppers, onions and queso blanco

I hope you give this Western version of a Steak Hoagie recipe a try. It’s a fiesta of flavors and a sandwich you’re sure to fall in love with.

And if you love using chile peppers as much as we do, don’t miss this post dedicated to Hatch Green Chile Recipes.

More Recipes You Might Like

And if you’re looking for more sandwich recipe ideas, don’t miss my Sandwich Category. You’ll find some fun ideas, including the most popular sandwich recipe on my site for Sloppy Joes For A Crowd.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bison steak and cheese sandwich with queso blanco
Print Recipe
5 from 1 vote

Bison Steak Hoagie with Cheese, (Mexican Steak Torta)

This steak and cheese sandwich is made with tender shaved bison New York Strip steak, caramelized onions, roasted chile peppers and drizzled with lively queso blanco.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course Sandwiches
Cuisine: American/Mexican
Servings: 4
Calories: 502kcal
Author: Lea Ann Brown

Equipment

  • Oven Proof Fry Pan French Steel Pan Works Great

Ingredients

  • 1 ½ pounds Bison New York Strip Steak
  • salt and pepper to taste
  • 4 Tablespoons neutral oil Divided. Canola oil works well here
  • 2 large onions sweet or yellow, sliced
  • 4 Colorado Chile Peppers roasted, peeled and sliced
  • 2 Torta Rolls or Hoagie Rolls
  • 4 Tablespoons Queso Blanco to drizzle

Instructions

  • Preheat oven to 350 degrees.
  • Heat a fry pan over medium high heat. Once the pan is hot, add two tablespoons neutral oil. Once the oil is shimmering, add the sliced onion rings. Turn heat down to low. Cook onions until they start to brown. Stirring often. This should take 15 – 20 minutes. Remove onions from pan and set aside.
  • Season the steaks with salt and pepper. I also like sprinkling on some New Mexico Chile powder. Using an oven safe fry pan, heat the pan to medium high heat. Once the pan is hot, add the remaining two tablespoons of canola oil. Once the oil is shimmering, add the steaks. Keep heat to medium high and sear the steaks about 2 minutes per side. Or long enough to get a good brown sear on each side. Then move the pan to the oven and cook for about 8 minutes or until an internal temperature of 135 is reached. Use a meat thermometer. Remove the steaks and tent for about 10 minutes.
  • In the meantime, toast the bread. Brush the torta rolls with olive oil. Get a grill pan nice and hot and place bread oiled side down in the hot pan. Watch them close, the'll toast in no time. Set aside.
  • Build that sandwich. Using a very sharp knife, slice the steak as thin as you can possibly cut it. It should be so thin that its shaved. This will make the steak pieces easier to eat. Place good amount of sliced steak on the torta roll. Top with onions and sliced peppers. Drizzle with Queso blanco and dig in

Notes

This recipe makes two very large sandwiches. Cut each sandwich in half to serve 4 people.
Roasting Chile Peppers: I’m lucky to have a stash of pre-roasted Hatch and Pueblo chile peppers in my freezer. If you buy fresh peppers place them on a sheet pan and place them about 5 inches below the broiler. Turn them often until the chiles are charred. But not burnt. Remove the skin by using your fingers. Don’t run the under water, you’re washing away that smoky flavor. Remove top, seed pods and slice.
Queso Blanco: Queso blanco is super easy to make. Please take a look at my recipe for Queso Blanco Dip.
About Cooking Bison: Let the bison steaks set at room temperature for about 30 minutes. Keep in mind, bison contains less fat than regular beef, requires less cooking time, and will be dry if over-cooked. If you’re interested in learning more about the management of our American Buffalo and more recipes, visit the National Bison Association website. It’s a great resource for nutrition, cooking tips and more.
Grill Pan: Use a stove-top grill pan or a griddle to get those desirable grill marks when toasting bread. 
 

Nutrition

Calories: 502kcal | Carbohydrates: 27g | Protein: 45g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 658mg | Potassium: 843mg | Fiber: 3g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 11mg | Calcium: 112mg | Iron: 6mg

Bison Steak Hoagie and Cheese Sandwich ( Mexican Steak Torta ) …. It’s What’s For Dinner

Lemon Ginger Chicken Soup

By 33 Comments

This Lemon Ginger Chicken Soup Recipe is a classic Julia Child recipe that you owe it to yourself to try. Elegant, healthy and light, this is a soup will carry your through Winter and into those cool Spring days. Simmering chicken breasts and thighs in chicken stock deepens the robust chicken flavor. And lemon and ginger brighten the flavors. You’ll love this recipe for it’s pure simplicity.

If you’re looking for a much lighter and healthier version of classic Chicken Noodle Soup, you’ve got to give this one a try.

Lemon ginger chicken soup with a bowl of oyster crackers.

Why This Lemon Ginger Chicken Soup Works

  • A Chicken Soup with no noodles? Yes, it does exist. This soup is fresh in flavor and light in calories and one that will have you asking for seconds and thirds. 
  • Warming and comforting, this Lemon Ginger Chicken Soup Recipe delivers a rich chicken flavored broth scented with ginger, lemon and garlic. An easy chicken soup recipe that’s rewarding and healthy. This is one amazing bowl of soup.
  • Most lemon chicken soup recipes include orzo or rice for a Greek flare. This recipe stays clean, fresh and super heathy using just chicken, spices and vegetables.
  • There’s an long-standing rumor going round that soups like this help with the Winter cold sniffles.
  • A recipe from The Master, Julia Child. It’s bound to reliable and delicious.

Table of contents

Let’s take a look.

Ingredients You’ll Need

Ingredients to make lemon ginger chicken soup.
  • Chicken Broth: Homemade is always preferred for maximum flavor, but store purchased will work well here.
  • Mirepoix: Onion, celery and carrots
  • Parsley
  • Chicken: Both boneless skinless chicken breast and bone-in skin on thighs. The bones and skins will add a deep layer of flavor.
  • Lemons: Slices and zest.
  • Seasonings: Ginger, garlic and bay leaves.

Pro Tip: Freeze Ginger. Keep that knob of ginger in the freezer. Whenever you need a small amount for any recipe, just remove it and use a zester or microplane zester to acquire the amount you need and then return the rest back to the freezer for future use. You don’t even need to peel the ginger. EASY and practical.

How To Make Lemon Ginger Chicken Soup, It’s Easy!

Cooking chicken in Dutch oven for lemon ginger chicken soup.
  1. Step 1: Place chicken, 2 whole garlic cloves, bay leaves, fresh ginger, salt and pepper in a 6 quart Dutch oven.
Cooking whole chicken breasts and chicken thighs in chicken broth.
  1. Step 2: Add chicken broth and bring to a boil over medium-high heat; reduce to low and simmer with lid slightly ajar for 45 minutes.
Making mirepoix for chicken soup with chopped carrots, celery and onion.
  1. Step 3: Make the Mirepoix. Mirepoix is a a classic French technique where chopped celery, onions and carrots are sauteed, then added to soups and sauces as an aromatic for a base layer of flavor. Practice your knife skills here and cut the vegetables as close to the same size as you can. Saute the veggies in neutral oil or olive oil at a low heat until just starting to become tender and sweet.
Shredded chicken using to forks.
  1. Step 4: Shred the Chicken: Remove chicken from broth and once it’s cool enough to handle, shred chicken thigh meat from bones and discard the skin. Shred the chicken breast meat. Find the two cloves of garlic in the broth and using the back of a fork, smash them against the side of the Dutch Oven.
Lemon Ginger Chicken Soup in a Red Le Creuset Dutch Oven.
  1. Step 5: Remove the lemon slices to a plate. Add the sauteed vegetables, lemon zest and shredded chicken back into to cooking liquid. Add 2 cups water. Cover and reduce heat to medium, and simmer approximately 20 minutes.

How To Serve It

Keep things light and healthy by serving this soup with a tossed salad. Take a look at this recipe for Baby Kale Salad or this beautiful Hearts of Palm Salad.

Variations:

Use leftover Thanksgiving Turkey to make this soup. It will work like a charm.

How To Season Soup For A Brighter Flavor

As I learned in Culinary School, any type of acid will brighten the flavors of any dish. An example is a splash of vinegar when making tomato based dishes. Vinegar will take the bite out of a too harsh tomato flavor.

For this soup, lemon zest acts as the acid to lift the flavors of the soup to brighter level. 

Questions You May Have

Do You Cook The Chicken Before Adding It To The Soup?

No, that’s where the flavor comes from. Adding raw chicken to the broth intensifies the chicken flavor.

Is It Best To Cook Chicken Soup Covered or Uncovered

In this case, we’re going to cover the Dutch oven to simmer the soup. This will keep flavor at a maximum, and will keep the broth from evaporating. Resulting in a brothier soup.

Can I Use Pre-cooked Chicken?

Adding raw chicken to this recipe is what brings the flavor to the broth. If you want to use pre-cooked chicken, I would suggest a rotisserie chicken.

Storing and Freezing

  • Once the soup has cooled, store in an airtight container in the refrigerator for up to 4 days. To reheat simply use the microwave or stovetop.
  • This soup will also freeze well. Again, allow the soup to cool, then place in several airtight small containers for individual servings, or a large container. This soup will keep in the freezer for up to three months. To reheat, allow the soup to thaw overnight in the refrigerator and then use microwave or stove top to reheat.

Lemon Ginger Chicken Soup Recipe

Lemon Ginger Chicken Soup in a white lattice bowl.

It’s perfect in every way. Delicately flavored broth with ginger, bay leaf and garlic. Carrot, celery, onions are brightened with lemon zest. Tender chicken that soaks up every bit of that flavor…and the rest is perfect and elegant history.

‘Tis the season to transition from thick comforting stews to lighter fresh soups. This chicken soup with lemon brings it on.

I hope you give this lemon chicken soup recipe a try. It’s a very special recipe.

More Chicken Soup Recipes

And if you’re soup fans like us, don’t miss my Soup Category. You’ll find lots of great recipes, including the most popular chicken soup recipe on my site for creamy Cheddar Cheese Soup with Chicken and Poblano Peppers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of lemon ginger chicken soup.
Print Recipe
5 from 6 votes

Lemon Ginger Chicken Soup

Delicately flavored broth with ginger, bay leaf and garlic. Carrot, celery and onion are brightened with lemon zest.
Prep Time30 minutes
Cook Time30 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 270kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pound chicken breasts boneless, skinless
  • 1 pound chicken thighs skin on, bone-in
  • 8 cups chicken broth
  • 1 Tablespoon ginger grated
  • 2 bay leaves
  • 2 Tablespoon neutral oil canola works good here. You can also use olive oil.
  • 1 ½ cups onion chopped, about 1 large onion
  • 2 cups celery chopped, about 4 – 5 stalks, plus leaves
  • 2 cups carrots peeled and chopped, about 3 – 4 carrots
  • 2 cloves garlic peeled
  • 6 slices Lemon from one of the lemons you zested.
  • 2 cups water
  • 4 teaspoons lemon zest zest from 2 lemons
  • salt & pepper
  • Parsley or basil to garnish

Instructions

  • Place chicken, 2 whole garlic cloves, bay leaves, sginger, salt and pepper, and chicken broth in a Dutch oven. Bring to a boil over medium-high heat; reduce to low and simmer with lid ajar for 45 minutes.
  • Make the mirepoix: Chop all of the vegetables, zest two lemons, and slice one of the lemons that you used for zesting.
  • Heat a large skillet over medium high heat. Once the skillet is hot, add the oil. Once the oil is hot, add onion, celery, carrot and lemon slices. Saute over medium heat for 5 – 6 minutes or until tender. Stir occasionally.
  • Remove chicken from broth and once it's cool enough for handling, shred chicken thigh meat from bones and discard skin. Shred the chicken breast meat. Find the two cloves of garlic in the broth and using the back of a fork, smash them against the side of the Dutch Oven.
  • Add the sauteed vegetables, lemon zest and shredded chicken back into to cooking liquid. Add 2 cups water. Cover and reduce heat to medium, and simmer approximately 20 minutes.
  • Remove bay leaves. Taste and adjust for seasonings (salt and pepper) and serve.
  • Garnish with parsley and some of the sliced lemon.

Notes

Pro tip; Keep ginger in the freezer. Whenever you need some, use a microplane zester to get the amount you need. You don’t even need to peel the ginger. Easy! For this recipe, zest a generous tablespoon of ginger instead of peeling and slicing.

Nutrition

Calories: 270kcal | Carbohydrates: 9g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 1030mg | Potassium: 783mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5176IU | Vitamin C: 27mg | Calcium: 49mg | Iron: 1mg

Lemon Ginger Chicken Soup … It’s What’s For Dinner

Easy Pistachio Crusted Rack of Lamb

By 12 Comments

Pistachio crusted rack of lamb is tender, juicy and a restaurant quality, show stopping dinner. It’s easier than you think. Using a simple rack of lamb marinade this recipe is over the top delicious. I’ll walk you through the process.

Looking for more special occasion show stoppers? Take a look at my recipe for Chicken Galliano. A very special recipe using Galliano Liqueur.

Pistachio crusted lamb chops with lentils and winter squash.

Table of contents

What You Can Expect From This Recipe

A rack of lamb is so impressive in appearance, and a process I’ve always assumed reserved for experienced chefs. Probably fussy, probably difficult.

For this recipe, which I learned in Culinary School, we’re using a rack of lamb marinade with rosemary and thyme.

We’ll sear the lamb stove top, then slather both sides with Dijon mustard. The mustard adds flavor and a tasty coating for the panko bread crumb and ground pistachio mixture to stick to the meat.

We’ll then finish the lamb in the oven.

This rack of lamb with pistachio crust is a wonderful special occasion or date night meal that’s straightforward and easy to prepare. A timeless restaurant quality meal.

What Is A Frenched Rack of Lamb?

In school we prepped and Frenched our own rack of lamb. Which means to clean the bones using the “frenching” method. It truly was a labor of love, and a very difficult task.

A Frenched rack of lamb means to strip meat and membrane away from the bone to give it a clean appearance. A boning knife is used to complete this task.

A rack of lamb that’s been prepared this way is the same cut of meat used to cut Lollipop Lamb Chops.

Our knife skill training at school was extensive and I’m very glad for that. However my boning knife and I still aren’t speaking over the whole ordeal. Here’s a link from Serious Eats if you’re interested in learning Knife Skills, How to Clean and French a Lamb Rack.

Pro Tip: Purchase a rack of lamb that has already been Frenched by your butcher. You’ll gladly pay those few extra dollars to save an hours worth of tedious work.

Ingredients You’ll Need

Ingredients to make pistachio crusted rack of lamb.
  • 1 Frenched rack of lamb.
  • Pistachios: Purchase shelled pistachios that are roasted.
  • Spices: Dried rosemary and thyme combined with olive oil makes the best lamb marinade = easy.
  • Dijon Mustard: Dijon brings a beautiful flavor, plus acts as the “glue” to hold the panko bread crumb and ground pistachio mixture. An added benefit of mustard, is that it also tenderizes the meat.

Tip: When calculating how much rack of lamb will feed your crowd, when sliced, one rack of lamb has 8 chops. Plan on 2 chops per person. Although the chops are small, the side dishes will fill in to make an ample meal for each person.

Preparing The Lamb Marinade

Best marinade for rack of lamb.
  1. Step 1: The best rack of lamb marinade! Why? it’s easy and the simple ingredients infuse traditional flavor into the meat. Rosemary, thyme, olive oil and salt and pepper.
Marinade for rack of lamnb.
  1. Step 2: Pat the lamb dry, then coat with the marinade mixture. Marinate in the refrigerator for two hours. EASY!

Pan Searing The Rack Of Lamb

Pan seared rack of lamb.
  1. Step 3: Bring the lamb to room temperature. Heat a skillet over medium high heat. Add neutral oil such as vegetable or canola oil. When oil is hot, add lamb and sear on each side until you get a good brown crust. Remove from heat.

Preparing Rack Of Lamb For The Pistachio Crust

Pistachio crusted dijon mustard rack of lamb
  1. Step 4: When the lamb has cooled slightly smear generously with Dijon mustard.
Grinding pistachios and panko bread crumbs in a mini food processor.
  1. Step 5: In the meantime, in a food processor add the pistachios and pulse until rough chopped.
  2. Step 6: Add Panko bread crumbs and some butter. Gently pulse again until mixed.

How to crust a rack of lamb with panko bread crumbs and pistachios.
  1. Step 7: Using your hands, press the pistachio crust mixture onto the mustard coated lamb until well coated.

Cooking Rack Of Lamb In The Oven

Rack of lamb coated in ground pistachios.
  1. Step 8: Roast the lamb in the oven until thermometer reaches desired doneness. (See cooking chart below)

Questions You May Have

Should You Sear Lamb Before Roasting?

Do you really HAVE to? If you want the best end result in texture and flavor, yes searing lamb before oven roasting is a smart thing to do. Searing any meat, adds a caramelized crust which brings flavor and helps to keep juices in while oven roasting. Be sure to bring lamb to room temperature (30 minutes to an hour) before searing.

What Cut Of Meat Is Rack Of Lamb?

Rack of lamb is a section of ribs which usually is purchased in a set of 8 attached ribs.

What Temp To Cook Lamb?

Pull time: 135 degrees F = Medium rare, final internal temperature 145 degrees.
Pull time: 150 degrees F = Medium well, final internal temperature 160 degrees
Pull time: 160 degrees F = well done, final internal temperature 170 degrees.
Source: American Lamb
Since the internal temperature of cooked lamb will rise 5 – 10 degrees during the rest period, adjust accordingly by pulling the lamb out of the oven when its 10 degrees lower than desired doneness.

How Long Does It Take to Roast A Rack Of Lamb?

In a 400 degree pre-heated oven, roast time will vary because oven temperatures are not always reliable. But you can estimate about a 20 – 30 minute cook time.

How Do You Slice A Rack of Lamb?

Lay the roasted rack of lamb on a cutting board with the meat side nearest to you. Using a sharp knife, simply slice through the meat in between the ribs.

Pro Tip: It’s important to use a digital read meat thermometer for this recipe. Oven temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.

Serving and Storage

To copy-cat our meal at Culinary School, I served this with puy lentils and a variety of roasted squash.

A fancy feel potato dish such as Potatoes Dauphinoise is a good choice here, or perhaps Hericot Vert in Dijon Mustard Cream Sauce. An Accompaniment Salad would make this more of a Spring recipe.

Store any left over lamb chops well sealed in the refrigerator for up to 5 days. I like to reheat them in a 300 degree oven or a toaster oven to keep the crunchy texture.

Pistachio Crusted Rack of Lamb

Two lamb chops served with lentils and roasted squash.

I hope you give this rack of lamb with pistachio crust a try. It’s juicy, tender and absolutely delicious. Cooked in the oven, it’s an easy recipe to make with a special fancy restaurant feel. A great recipe for any special occasion.

And to learn more about lamb, I recommend taking a look at this web site for The American Lamb Board.

Colorado has a strong ranching heritage and lamb plays a big part in our history. Colorado Lamb is highly sought after due to its quality, and consistency in flavor and tenderness. The majority of lamb are free range, grazing on grass, brush and sage in the foothills of the Rocky Mountains. And even graze in Colorado Vineyards. Colorado lamb is hormone and antibiotic free.

Lamb raised and imported from New Zealand and Australia are smaller in size that American raised lamb, and bring with it a gamier flavor. Please support local. Ask your butcher for Colorado raised lamb.

More Lamb Recipes

Pistachio crusted lamb chops with lentils and winter squash.
Print Recipe
5 from 6 votes

Dijon and Pistachio Crusted Rack of Lamb

Pistachio Crusted Rack of Lamb. A rack of lamb is seared, then coated with Dijon Mustard and a crunchy layer of a ground pistachios and bread crumbs. Roasted in the oven until tender and juicy gives you a restaurant quality dinner. Easier than you think and impressive.
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Main Course Lamb
Cuisine: French
Servings: 4
Calories: 260kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Rack of Lamb 8-ribs, Frenched
  • 2 tablespoon fresh Rosemary leaves or 1 teaspoon dried rosemary
  • 2 tablespoon Fresh Thyme leaves or 1 teaspoon dried thyme leaves
  • 1 tablespoon Olive oil
  • Salt and Pepper to taste
  • ¼ cup shelled pistachios
  • ¼ cup Panko bread crumbs
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter softened
  • 2 tablespoons Dijon mustard

Instructions

  • In a small bowl, mix together the rosemary, thyme and olive oil.
  • Pat the rack of lamb dry with paper towels. Salt and pepper both sides of the rack of lamb and then using a basting brush, coat the the olive oil herb mixture all over the lamb. Place the rack of lamb on a dinner plate, cover with plastic wrap and let marinade in refrigerator for 2 hours. 
  • Bring to room temperature before cooking. (let set at room temperature for at least 30 minutes, preferably 1 hour)
  • Preheat oven to 400 degrees.
  • In the meantime, pulse the pistachios in a food processor until coarsely chopped. Add the softened butter and bread crumbs and pulse until just mixed. 
  • Heat a skillet over medium high heat. Add the vegetable oil. When oil is hot sear lamb on both sides until browned.
  • With a pastry brush, coat the lamb with the Dijon mustard. Pat the pistachio mixture onto the lamb with your hands until well coated.
  • Place the rack of lamb in a roaster. Roast in oven until thermometer reads to desired doneness.
  • Remove from oven and tent with foil and let rest for 10 minutes. Slice the chops into 4 servings. Two chops per person. You can either cut them into single chops or cut so that two chops are left together.

Notes

It’s important to use a meat thermometer for this recipe. Over temperatures vary, so keeping track of the internal temperature is important to insure a perfect roast.
Do I have to sear rack of lamb before roasting? If you want the best end result in texture and flavor, yes searing before oven roasting is a smart thing to do. Searing any meat, adds a caramelized crust which brings flavor and helps to keep juices in while oven roasting. Be sure to bring lamb to room temperature (30 minutes to an hour) before searing.

Rack of Lamb Cooking Temperature

  • Pull time: 135 degrees F = Medium rare, final internal temperature 145 degrees.
  • Pull time: 150 degrees F = Medium well, final internal temperature 160 degrees
  • Pull time: 160 degrees F = well done, final internal temperature 170 degrees.
  • Source: American Lamb

Nutrition

Calories: 260kcal | Carbohydrates: 15g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 7mg | Sodium: 143mg | Potassium: 307mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1140IU | Vitamin C: 34.1mg | Calcium: 120mg | Iron: 4.8mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

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Rack of Lamb with Pistachio Crust … It’s what’s for Dinner.

This recipe was first published October of 2017 and republished March 2022 with new photos and step by step instructions.

Pan Seared Beef Picanha Steak With Creamy Mushroom Sauce

By 3 Comments

Beef Picanha Steak with Creamy Mushroom Sauce. A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.

In This Post

What Is The Picanha Cut?

Picanha Beef Steak is a beautifully marbled, tender and delicious cut of steak. It was first made popular in Brazil and typically not a cut of beef that you can find in your supermarket. It comes from the area at the top of the rump known as the rump cap or sirloin cap steak. Picanha has good flavor, texture and juiciness. It can be cut into sirloin strip steaks, known as Coulette steaks. With its unique flavor, easy prep and affordability, it’s worth seeking out.

Two raw beef picanha steaks.

About This Recipe

An email came through from my friends over at Tony’s Market announcing a special on Picanha steaks. I’ve seen them on the menu of Brazilian steak houses but had never seen the cut available for sale. I simply had to give it a try.

There are several ways to cook this steak. Grilling is the most popular choice, served with a Chimichurri sauce. But since my grill is still in hibernation, I used my favorite tool for cooking steaks on the stove, and a perfect method for this picanha recipe.

How to cook picanha on the stove? My French Steel pan, a discovery from Culinary School works beautifully to sear any steak. Once seared you can finish the picanha in the oven. You’ll find instructions below.

And why not dress up this humble steak cut and serve it with a recipe we used often in Culinary School, a creamy mushroom sauce. It’s so totally divine, you’ll savor every bite.

The mushroom sauce is rich in color, creamy in texture and beautiful in flavor using veal stock and paprika. You’re going to love this recipe. Let’s take a look.

Ingredients You’ll Need

Ingredients to make picanha steaks with mushroom cream sauce.
  • Beef Picanha Steaks,
  • Mushrooms: White button mushrooms, sliced.
  • Veal Stock: If you’ve never used veal stock for sauces or soups you’re in for a luxurious treat.
  • Cream: Heavy whipping cream.
  • White Wine: Used to deglaze the pan after cooking the mushrooms.
  • Paprika: Paprika gives the mushroom cream sauce a beautiful rich color. Use both regular paprika and smoked paprika for a rich depth of flavor

Ingredient Swaps and Substitutions

  • Steak: Any steak will work for this recipe. If you can’t find Picanha steaks, use New York Strips, Beef Tenderloin, or even Top Sirloin steaks.
  • Veal Stock: I truly hope you take the time to find Veal Stock. It truly is a factor in the richness of this recipe. Seek out a specialty market like Marczyk Fine Foods. And look for a product that’s frozen stock rather than a powdered product. I’ve used veal stock from Bonewerks Culinarte, and More than Gourmet. However, if you can’t find veal stock, use beef stock.

Step By Step Instructions

Reducing heaving cream by cooking it on the stovetop in a saucepan
Step 1
  • Step 1: Reduce the cream. Reduce the cream: Add cream to a small non-reactive saucepan. Bring to a simmer and cook for approximately thirty minutes to reduce its volume by half. Do not scrape the bottom of the saucepan with a spoon as scraping the pan dislodges the caramelized whey, altering the color and flavor of the cream.
Frying mushrooms until crispy.
Step 2
  • Step 2 In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They’ll start to turn golden. This will take about 5 – 10 minutes.
Mixing fried mushrooms with flour and paprika.
Step 3
  • Step 3: Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off. Sprinkle the mushrooms with flour and paprika. Stir well to combine.
Adding veal stock to fried mushrooms.
Step 4
  • Step 5: Add the veal stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for twenty minutes.
Adding cream to sauce.
step 6
  • Step 6: To finish the sauce, add the reduced cream to the sauce. Using a whisk, blend and simmer just enough to thicken. About five minutes. Set the sauce aside and sear the steaks.

How To Cook Picanha On The Stove

Make sure to purchase the beef picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special. Picanha steak may be labeled sirloin cap steak.

Pan searing picanha beef steaks.
Step 7
  • Step 7: Pat steaks dry and keep the seasoning simple with kosher salt and freshly ground black pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about five minutes, or until the steaks will release from the pan without sticking.
Pan seared picanha beef steaks.
Step 8
  • Step 8: Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital read thermometer. I cooked our steaks to 135 degrees for medium rare.

It worked like a charm, the picanha steaks came out tender, juicy and with a beefy flavor you’d expect from a well-cooked steak.

Steak Temperature Chart

To find your desired degree of doneness, follow this guide. Use a digital read meat thermometer to determine internal temperature.

  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done

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Pro Tip: Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.

Picanha steaks with creamy mushroom sauce and roasted potatoes

To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Where to buy picanha steak.

While you probably won’t be able to find picanha steak at your local grocery store, don’t worry about missing out on trying this cut of beef. Ask a reputable butcher, but you may need to use a more common name such as top rump cap.

Are picanha steaks tender?

If cooked properly, picanha steaks are tender and juicy. As with any pan seared steak, It’s important to get a good fast sear on the outside. Once this has been accomplished, finishing in the oven to desired temperature doneness will yield a tender steak with that beefy sirloin flavor.

Is top sirloin the same as picanha?

Yes and no. In the United States picanha can be labeled as the top sirloin cap or rump cap. It comes from the primary cut of the rump. Top sirloin on the other hand comes the group of cuts labeled sirloin, in front of the rump.

What’s the best way to cook picanha?

This cut does best with quick cooking over high heat. Grilling or pan searing are the best examples.

Equipment Needed

  • Oven Proof Fry Pan, either a French Carbon Steel Pan (recommended) or Cast Iron.
  • Non-reactive sauce pan. Note: An All Clad aluminum pan is a reactive pan.
  • Digital read meat thermometer.
  • Good quality whisk.

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What To Serve With Brazillian Picanha Steak

Any type of pan fried or roasted vegetables compliment any steak dinner. A fresh green salad is also a great choice. Here are some more ideas.

I hope you give this picanha recipe a try. You’ll fall in love with this mushroom cream sauce. Rich, luxurious and a perfect topping for a beautifully cooked steak.

And if you’re looking or more beef recipes, don’t miss my Beef Category. You’ll find lots of great steak recipes, roast recipes and burgers. Including the most popular on my site for BBQ Beef Brisket.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pan seared picanha beef steak with creamy mushroom sauce, roasted potatoes and asparagus.
Print Recipe
5 from 3 votes

Picanha Beef Steak with Creamy Mushroom Sauce

A perfect meal for that special occasion. Using paprika, cream and veal stock adds a richness to this luxurious and easy way to make mushroom sauce. A juicy beautifully seared steak never had it this good.
Prep Time15 minutes
Cook Time1 hour
Course: Main Course Beef
Cuisine: American
Servings: 4
Calories: 682kcal
Author: Lea Ann Brown

Equipment

  • Oven Safe Fry Pan
  • Digital read meat thermometer
  • Stainless steal saucepan

Ingredients

  • 1 Cup Cream reduced to ½ cup
  • 32 ounces Picanha Beef Steaks 4 steaks
  • 1 Tablespoon neutral oil Canola oil works well here or butter
  • For The Creamy Mushroom Sauce
  • 1 pint White button mushrooms sliced
  • 2 Tablespoons butter
  • 2 Tablespoons All-purpose flour
  • 1 ½ Tablespoons Paprika
  • ½ Tablespoon Smoked paprika
  • ½ cup White wine
  • 2 Cups Veal Stock or beef stock

Instructions

  • Reduce the cream. Add cream to a non-reactive saucepan. Turn the heat on to low and let the cream come to a simmer. Let the cream simmer for about 20 – 30 minutes or until reduced by half. Don't stir during this process. A spoon will upset the whey from the bottom of the pan and upset the process to thicken the cream. Remove from heat until ready to use.
  • In the meantime, using a large fry pan, heat butter and saute the mushrooms over medium high heat until the mushrooms give up their water and begin to caramelize. They'll start to turn golden. This will take about 5 – 10 minutes.
  • Deglaze the mushrooms by adding white wine. Stir to release all of the brown bits of flavor from the bottom of the pan. Continue to cook until the wine has almost cooked off.
  • Sprinkle the mushrooms with flour and paprika. Stir well and swiftly to combine.
  • Add the stock while whisking vigorously to remove any lumps and bring to a simmer. Simmer on low for 20 minutes.
  • To finish the sauce, add the reduced cream to the sauce and simmer just enough to blend and thicken. About 5 minutes.
  • Set the sauce aside and sear the steaks. Pat the steaks dry with a paper towel and season with salt and pepper. Heat an oven safe fry pan over medium high heat. Once the pan is hot, add the oil. Once the oil is shimmering add the steaks to the pan. Let them cook without moving them. Cook for about 5 minutes or until the steaks will release from the pan without sticking.
  • Turn the steaks over and let them sear for another 2 – 3 minutes. Transfer the pan to a 400 degree oven to finish. Use a digital real meat thermometer to determine temperature.
  • To serve, slice the steak thin and top with a ladle of the mushroom cream sauce.

Notes

Steak Temperatures for desired doneness:
  • 125 – 130 degrees F. = rare
  • 130 – 140 degrees F. = medium rare
  • 140 – 150 degrees F. = medium
  • 150 – 160 degrees F. – medium well
  • 160 degrees F. = well done
Make sure to purchase the picanha steak with its trademark fat cap attached, that’s what makes this cut of meat so special.
Don’t skip “resting” the picanha steaks before serving. And tent the steaks loosely with foil. This step allows the meat to cool and the fiber muscles to relax. The juices will redistribute throughout the meat resulting in juicy flavor and tenderness.
This recipe calls for reducing the cream in a non-reactive saucepan. An aluminum pan is reactive, a stainless steel pan works well here. 

Nutrition

Calories: 682kcal | Carbohydrates: 12g | Protein: 58g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 449mg | Potassium: 1525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2773IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 6mg

Beef Picanha Steak Recipe with Creamy Mushroom Sauce … It’s What’s For Dinner.