French Chicken Thighs in Cilantro Sauce
Transform your weeknight dinner routine with this elegant recipe for French Chicken Thighs in Cilantro Sauce! Perfectly seared bone-in, skin-on chicken thighs are nestled in a rich and creamy garlic-cilantro sauce infused with fragrant shallots, zesty lemon juice, and a touch of velvety heavy cream. This one-pan meal combines French cooking techniques with vibrant, herbaceous flavors, making it a show-stopping dish that’s surprisingly easy to prepare. Ready in just 50 minutes, it’s ideal for busy evenings or dinner parties alike. Serve these tender, flavor-packed chicken thighs with fluffy rice, roasted potatoes, or crusty bread to soak up every drop of the luscious cilantro sauce. A true testament to the beauty of simple yet sophisticated home cooking!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic cloves (minced)
- 2 large Shallots (finely chopped)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Fresh cilantro leaves (chopped)
- 2 tablespoons Lemon juice
- 1 tablespoon All-purpose flour
Instructions
Pat the chicken thighs dry with paper towels and season them generously with salt and ground black pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat. When the butter has melted and is sizzling, sear the chicken thighs skin-side down for about 5–7 minutes, or until the skin is golden and crispy. Flip and cook the other side for another 3–4 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic and chopped shallots to the same skillet. Sauté for 1–2 minutes, or until fragrant and softened.
Sprinkle the flour over the garlic and shallots and stir well to combine, cooking for about 1 minute to eliminate the raw flour taste.
Slowly whisk in the chicken broth, making sure no lumps form. Simmer for 2–3 minutes, allowing the mixture to thicken slightly.
Lower the heat to medium-low and stir in the heavy cream, chopped cilantro, and lemon juice. Let the sauce simmer gently for about 5 minutes, stirring occasionally.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover and cook for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken thighs hot, spooning the cilantro sauce over the top. Pair with rice, potatoes, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 1382 mg | 60% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.3 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
