Seared chicken thighs nestled in a rich and creamy lemon garlic sauce. It’s the perfect dinner to impress the whole family!
1 lb. bone-in chicken thighs -about 4-5 thighs (you can use boneless, skinless thighs or breasts)
salt and pepper
2 tbsp. grass-fed ghee
4 garlic cloves
1 tsp. arrowroot starch
1/2 a cup chicken bone broth
2 tbsp. lemon juice
2/3 cup cashew milk (coconut, almond or any other nut/seed milk would work great)
1 tsp. Italian seasoning
fresh parsley to garnish
To begin, pat the chicken thighs dry and season them with salt, pepper, and smoked paprika on both sides.
Heat the ghee in a castiron or any oven-safe skillet and add the chicken (skin side down). Sear the chicken for ~5 minutes over medium-high heat until it develops a brown crispy skin. Flip the chicken and continue to cook them for another 5 minutes. Remove the chicken from the pan and set them aside.
Now, lower the heat to medium and add the garlic to the same pan (with the leftover ghee from the chicken). Continuously stir the garlic until its fragrant (about a minute or 2). Add the arrowroot starch to the pan and stir. Cook the arrowroot for a couple of minutes until it’s well incorporated with the garlic. Now, to deglaze the pan, pour in the bone broth and stir until the mixture is well combined.
Now use a whisk and slowly add the lemon juice until it is well combined with the sauce. Then do the same thing with the milk. Let the sauce simmer for a couple of minutes (while continuously stirring) and season it with the Italian seasoning and salt if necessary.
Now, set the oven to broil.
Return the chicken and their juices to the sauce and add the lemon slices on top. Transfer the skillet to the oven and broil for 5-7 minutes.
Remove the skillet from the oven, and garnish the chicken with fresh parsley. Serve with roasted veggies or cauliflower rice.
Keywords: creamy lemon garlic chicken, garlic chicken thighs