Creamy Lemon Garlic Chicken

Method8 steps

1. 1

   Step 1: Pat all 3 boneless skin-on chicken thighs dry. Season both sides with salt and black pepper to taste, then lightly coat with cornstarch and shake off excess.

   Uses 3 boneless skin-on chicken thighs · Salt to season chicken, to taste · Black pepper to season chicken, to taste · Cornstarch for a light coating, as needed

2. 2

   Step 2: Heat enough neutral frying oil in a pan over medium-high heat. Add all the earlier coated thighs skin-side down, then fry for about 7 minutes on each side, until golden and fully cooked. Check that the thickest part of every thigh reaches 74°C (165°F), continuing as needed for its actual size. Lift the fully cooked chicken and its plate juices aside.

   Fry chicken — repeat for each side · 7 minUses All earlier coated chicken thighs · Neutral frying oil, as needed

   
3. 3

   Step 3: Peel and mince all 6 garlic cloves and peel and dice the shallot (1). Melt all 2 tbsp butter in the same skillet over medium heat. Add the garlic and shallot and sauté for about 1 minute, until fragrant without scorching.

   Sauté garlic and shallot · 1 minUses 2 tbsp butter · 6 garlic cloves, minced · 1 shallot, diced

4. 4

   Step 4: Stir the measured 1 tsp each of garlic powder, paprika (1 tsp), Italian seasoning (1 tsp) and red pepper flakes (1 tsp) into the earlier buttery garlic-and-shallot base. Sauté for about 30 seconds without burning the spices.

   Toast sauce seasonings · 1 minUses All earlier buttery garlic and shallot · 1 tsp garlic powder · 1 tsp paprika · 1 tsp Italian seasoning · 1 tsp red pepper flakes

   
5. 5

   Step 5: Pour all ½ cup chicken stock and ½ cup heavy cream into the earlier aromatic-spice base. Gently scrape up the browned pan bits and simmer until the sauce reduces slightly and thickens; keep it at a gentle simmer.

   Uses All earlier aromatic-spice base · ½ cup chicken stock · ½ cup heavy cream

   
6. 6

   Step 6: Take the thickened cream sauce off the heat. Gradually stir in all 2 tbsp lemon juice and the measured 1 cup sauce Parmesan, finely grated, until the cheese melts smoothly into the sauce.

   Uses All earlier thickened cream sauce · 2 tbsp lemon juice · 1 cup sauce Parmesan, finely grated

   
7. 7

   Step 7: Return all the earlier fully cooked chicken and its plate juices to the finished lemon-Parmesan sauce and spoon the sauce over it. If it needs warming, use gentle low heat; keep the sauce below a boil.

   Uses All earlier fully cooked chicken and held juices · All earlier finished lemon-Parmesan sauce

   
8. 8

   Step 8: Divide the fully cooked chicken and complete sauce into 3 servings. If desired, finish with washed chopped chives and the separate extra garnish Parmesan, grated. Serve with optional already prepared steamed rice.

   Uses All fully cooked chicken and complete sauce · Optional chives, washed and chopped · Separate optional extra Parmesan garnish · Optional ready cooked rice; amount unspecified