Description
A refined yet quick dish featuring boneless chicken thighs in a silky, spiced cream sauce with lemon and fresh herbs.
Ingredients
Scale
- 1.5 lb (700 g) boneless skin-on or skinless chicken thighs, trimmed and patted dry
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter, room temperature
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp sweet paprika
- 1/2 tsp Aleppo pepper or crushed red pepper (optional)
- 1 tbsp tomato paste
- 1/2 cup dry white wine or additional chicken stock
- 1 cup low-sodium chicken stock, hot
- 3/4 cup heavy cream, room temperature
- 1 tsp lemon zest plus 1 tbsp lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped (optional)
- 2 tbsp toasted pine nuts or slivered almonds
- Lemon wedges, for serving
Instructions
- Season chicken generously with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Sear chicken, skin-side down if using, without moving until deeply golden and crisp, about 4–5 minutes. Flip and brown the other side for 2–3 minutes. Transfer to a plate.
- Reduce heat to medium. Add butter, then the diced onion. Sauté until translucent and soft, about 3 minutes, stirring so it becomes glossy but not brown. Add garlic and spices; cook 30–45 seconds until fragrant.
- Stir in tomato paste and cook briefly. Deglaze with wine or a splash of stock, scraping the fond with a wooden spoon to release all the browned bits.
- Add hot chicken stock and simmer until slightly reduced, about 3 minutes. Lower heat and whisk in heavy cream; simmer gently until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes.
- Return chicken to the pan, nestling pieces into the sauce. Simmer on low until cooked through (internal temperature 165°F / 74°C), 4–6 minutes depending on thickness. Add lemon zest and juice, adjust salt and pepper.
- Remove from heat, sprinkle with parsley, mint, and toasted nuts. Let rest 2 minutes before serving.
Notes
For extra brightness, add lemon juice at the end rather than during reduction. Serve over saffron rice or orzo for an elevated plate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 140mg