Pan Fried Boneless Chicken Thighs With Lemon Cream Sauce

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

Pan Fried Boneless Chicken Thighs With Lemon Cream Sauce

A one pot chicken dinner. Mouthwatering delicious and perfect for an easy weeknight meal.

Course Main Course Chicken

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

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
1/4 teaspoon red pepper flakes
2 tablespoons lemon juice
2 tablespoons butter
1/4 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