This delicious Barefoot Contessa Creamy Chicken Thighs with Lemon and Thyme recipe is a quick, comforting meal perfect for any night. With its rich, creamy sauce and tender chicken, it’s a simple yet flavorful dish that can easily be made with common ingredients like chicken and lemon.
Ingredients Needed
- 3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
- Olive oil (for rubbing the chicken)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons unsalted butter (1/4 stick)
- 1½ cups chopped yellow onion (1 large)
- 1½ cups chopped leeks (white and light green parts from 2 leeks)
- 2 teaspoons minced garlic (2 cloves)
- ½ cup good chicken stock (preferably homemade)
- ½ cup dry white wine (such as Pinot Grigio)
- ½ cup crème fraîche
- 2 tablespoons freshly squeezed lemon juice
- ½ small lemon, sliced into thin half-rounds
- 8 to 10 sprigs fresh thyme
- Cooked basmati rice or couscous, for serving
How To Make Creamy Chicken Thighs With Lemon And Thyme
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Rub the chicken with olive oil and season generously with salt and pepper. Arrange the chicken thighs skin-side up on a sheet pan and roast for 30 to 40 minutes, or until the chicken is cooked through and the skin is golden brown. Set aside.
- Cook the Vegetables: In a large (12-inch) ovenproof sauté pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and leeks. Sauté for 5 to 7 minutes until tender. Add the minced garlic and cook for 2 minutes.
- Make the Sauce: Pour in the chicken stock and white wine. Let it simmer for 5 minutes. Then whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper. Taste and adjust the seasonings.
- Finish the Dish: Nestle the roasted chicken thighs into the sauce. Tuck the lemon slices among the chicken and scatter the fresh thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes.
- Serve: Serve the creamy chicken thighs with the sauce over basmati rice or couscous for a perfect meal. Enjoy!
Recipe Tips
- Pat the Chicken Dry: Make sure to dry the chicken well before roasting. This helps the skin crisp up nicely while roasting.
- Use Homemade Chicken Stock: If possible, use homemade chicken stock for extra flavor. It makes the sauce richer and more delicious.
- Don’t Overcrowd the Pan: When sautéing the onions and leeks, give them enough space in the pan. This allows them to cook evenly and get tender.
- Taste the Sauce Before Serving: Always taste the sauce before adding the chicken back in. Adjust salt and pepper as needed for perfect seasoning.
- Use Fresh Thyme: Fresh thyme gives the dish a wonderful, aromatic flavor. Don’t skip this ingredient for the best taste.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover creamy chicken in an airtight container in the fridge for up to 3 days.
- Freeze: For freezing, allow the chicken to cool completely. Place leftover creamy chicken in a freezer-safe container. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then warm in a pan or oven.
- Reheating: Reheat leftover creamy chicken by gently warming in a pan over low heat with a splash of water or broth to prevent drying out, or cover and heat in the oven at 350°F for about 10-15 minutes until hot.
Nutrition Facts
Serving Size: 1 serving (approximately 1 thigh with sauce)
- Calories: 570
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 165mg
- Sodium: 690mg
- Potassium: 660mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 47g
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Barefoot Contessa Creamy Chicken Thighs With Lemon And Thyme
Description
This delicious Barefoot Contessa Creamy Chicken Thighs with Lemon and Thyme recipe is a quick, comforting meal perfect for any night. With its rich, creamy sauce and tender chicken, it’s a simple yet flavorful dish that can easily be made with common ingredients like chicken and lemon.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Rub the chicken with olive oil and season generously with salt and pepper. Arrange the chicken thighs skin-side up on a sheet pan and roast for 30 to 40 minutes, or until the chicken is cooked through and the skin is golden brown. Set aside.
- Cook the Vegetables: In a large (12-inch) ovenproof sauté pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the chopped onion and leeks. Sauté for 5 to 7 minutes until tender. Add the minced garlic and cook for 2 minutes.
- Make the Sauce: Pour in the chicken stock and white wine. Let it simmer for 5 minutes. Then whisk in the crème fraîche, lemon juice, 2 teaspoons salt, and ½ teaspoon pepper. Taste and adjust the seasonings.
- Finish the Dish: Nestle the roasted chicken thighs into the sauce. Tuck the lemon slices among the chicken and scatter the fresh thyme sprigs on top. Place the pan in the oven and roast uncovered for 15 minutes.
- Serve: Serve the creamy chicken thighs with the sauce over basmati rice or couscous for a perfect meal. Enjoy!
Notes
- Pat the Chicken Dry: Make sure to dry the chicken well before roasting. This helps the skin crisp up nicely while roasting.
- Use Homemade Chicken Stock: If possible, use homemade chicken stock for extra flavor. It makes the sauce richer and more delicious.
- Don’t Overcrowd the Pan: When sautéing the onions and leeks, give them enough space in the pan. This allows them to cook evenly and get tender.
- Taste the Sauce Before Serving: Always taste the sauce before adding the chicken back in. Adjust salt and pepper as needed for perfect seasoning.
- Use Fresh Thyme: Fresh thyme gives the dish a wonderful, aromatic flavor. Don’t skip this ingredient for the best taste
Barefoot Contessa Creamy Chicken Thighs With Lemon And Thyme