Description
Discover how to make a delicious Creamy Garlic Lemon Chicken with Herb Rice. Learn step-by-step to create this flavorful dish perfect for any dinner occasion.
Ingredients
- 1/2 c. all-purpose flour
- Kosher salt and black pepper, to taste
- 2 tbsp (30 ml). olive oil
- 6 (4-oz.) boneless, skinless chicken thighs
- 1/4 c. white grape juice
- 3 garlic cloves, grated on a microplane
- 3/4 c. heavy cream
- 1/2 c. finely grated parmesan
- 1 lemon, zested and juiced
- 2 tbsp (30 ml). roughly chopped parsley
- 2 tbsp (30 ml). roughly chopped dill
- 2 tbsp (30 ml). sliced chives
- 2 tbsp (30 ml). thinly sliced basil
- Lemon wedges, for serving
Instructions
- Place the flour in a shallow dish and season it with salt and pepper. Warm a large frying pan over medium-high heat and pour in the oil.
- While the pan heats, coat the chicken thoroughly in the flour, shaking off the excess. Once the oil shimmers, place the chicken in the pan and cook until both sides are golden and fully cooked, about 4 to 6 minutes per side. Move the chicken to a plate and set aside.
- Carefully pour the grape juice into the pan. Use a wooden spoon to loosen any browned bits from the bottom of the pan for added flavor, then mix in the garlic, cream, parmesan, lemon zest, lemon juice, and a bit more salt and pepper. Allow it to gently boil and cook until the sauce slightly thickens, about 2 to 3 minutes.
- Taste and adjust the flavors with additional salt and pepper if needed, then mix in most of the parsley, dill, chives, and basil. Return the chicken to the pan, ensuring it is covered in the sauce. Scatter the remaining herbs over the top and serve right away with extra lemon wedges.
Notes
- Coat the chicken thoroughly with seasoned flour, shaking off excess for crispinessnAdd lemon zest and juice to the sauce for brightness and depthnSlowly incorporate parmesan into the sauce for a smooth, rich flavor
