Lemon Thyme Chicken
Crispy-seared chicken thighs simmered in a lemon-thyme pan sauce and served over rich, buttery creamed leeks.
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp fresh thyme leaves (or ½ tsp dried)
1 Tbsp ghee or butter (for searing)
1 tsp lemon zest
1 Tbsp lemon juice
For the Creamed Leeks:
2 medium leeks, white & light green parts sliced into thin rounds
2 Tbsp butter
½ cup heavy cream
Salt & pepper, to taste
Optional: pinch of nutmeg or extra thyme
Macronutrients
(per serving, serves 2)
Protein: 42g
Fat: 48g
Carbs: 8g
Preparation
Pat chicken dry and season both sides with salt, pepper, garlic powder, and thyme. Heat ghee or butter in a skillet over medium-high heat. Sear chicken skin-side down until deeply golden, about 6–7 minutes. Flip and cook for another 5 minutes. Remove and set aside.
In the same skillet, lower heat to medium. Melt 2 Tbsp butter and add sliced leeks. Sauté for 6–8 minutes until soft and translucent. Add cream, a pinch of salt, pepper, and optional nutmeg. Simmer for 3–4 minutes until thick and creamy.
Return chicken to the pan, skin-side up, nestling into the creamed leeks. Add lemon zest and juice. Cover and simmer on low for 8–10 minutes until chicken is fully cooked (165°F internal temp).
Plate chicken over creamed leeks, spooning pan sauce over the top. Optional: drizzle with olive oil or fresh herbs off heat.
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