Description
This pan-roasted chicken delivers bold flavor in under 40 minutes with crispy skin and a silky lemon cream sauce.
Ingredients
Scale
- 1.2 kg (about 2.6 lb) bone-in, skin-on chicken thighs and/or breasts
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) black pepper, freshly ground
- 2 tbsp (30 ml) olive oil
- 30 g (2 tbsp) unsalted butter
- 120 ml (1/2 cup) low-sodium chicken stock
- 60 ml (1/4 cup) fresh lemon juice
- 120 ml (1/2 cup) heavy cream
- 1 tsp (5 g) Dijon mustard
- 1 tbsp chopped fresh herbs (optional)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in an ovenproof skillet over medium-high heat until shimmering.
- Sear the chicken skin-side down for 5–7 minutes until golden and crisp.
- Flip the chicken and transfer the skillet to the oven; roast for 8–12 minutes until cooked through.
- Remove the chicken and let it rest for 5 minutes.
- Pour off excess fat, leaving about 1 tbsp in the pan; add chicken stock and lemon juice to deglaze.
- Whisk in cream and mustard; simmer until thickened, about 2–3 minutes.
- Swirl in butter off the heat, then return chicken to the sauce to coat.
- Serve immediately with herbs and sauce over the top.
Notes
Use room-temperature chicken for even cooking, and rest the meat after cooking for juiciness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 2g
- Sodium: 720mg
- Fat: 39g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 52g
- Cholesterol: 210mg