Lemon Herb Chicken Thighs with Sun-Dried Tomatoes
Lemon Herb Chicken Thighs with Sun-Dried Tomatoes
Ingredients
For the Chicken Marinade
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sun-Dried Tomato Sauce
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the patted dry chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 10 min
- 2
Preheat your oven to 400°F. Heat an oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
⏱️ 8 min•🌡️ 400
- 3
Flip the chicken thighs so they are skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. Remove the chicken from the skillet and transfer to a plate, tent loosely with foil, and let rest.
⏱️ 25 min•🌡️ 400
- 4
While the chicken rests, place the skillet back on the stovetop over medium heat. Add the chopped sun-dried tomatoes and cook for 1 minute, stirring. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce slightly, about 3-4 minutes.
⏱️ 5 min
- 5
Stir in the heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens slightly. Taste the sauce and adjust seasoning with salt and pepper if needed.
⏱️ 3 min
- 6
Return the rested chicken thighs to the skillet, spooning the sun-dried tomato sauce over them. Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Thighs with Sun-Dried Tomatoes
Ingredients
For the Chicken Marinade
- 4 bone-in, skin-on chicken thighs, patted dry
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sun-Dried Tomato Sauce
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add the patted dry chicken thighs and toss to coat thoroughly. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
⏱️ 10 min - 2
Preheat your oven to 400°F. Heat an oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Once hot, place the chicken thighs skin-side down in the skillet. Sear for 6-8 minutes until the skin is deeply golden brown and crispy.
⏱️ 8 min•🌡️ 400 - 3
Flip the chicken thighs so they are skin-side up. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F. Remove the chicken from the skillet and transfer to a plate, tent loosely with foil, and let rest.
⏱️ 25 min•🌡️ 400 - 4
While the chicken rests, place the skillet back on the stovetop over medium heat. Add the chopped sun-dried tomatoes and cook for 1 minute, stirring. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce slightly, about 3-4 minutes.
⏱️ 5 min - 5
Stir in the heavy cream and continue to simmer for another 2-3 minutes until the sauce thickens slightly. Taste the sauce and adjust seasoning with salt and pepper if needed.
⏱️ 3 min - 6
Return the rested chicken thighs to the skillet, spooning the sun-dried tomato sauce over them. Garnish generously with fresh chopped parsley before serving.
⏱️ 1 min