Poulet Au Citron Lemon Chicken
Indulge in the vibrant flavors of *Poulet au Citron Lemon Chicken*, a French-inspired dish that's perfect for a cozy dinner or a sophisticated gathering. This recipe features succulent, bone-in chicken thighs seared to golden perfection and simmered in a zesty lemon and garlic sauce, elevated by aromatic thyme and a splash of dry white wine. The dish is oven-baked to ensure tender, juicy meat with beautifully crisp skin, and an optional touch of heavy cream adds a luxurious, velvety finish to the sauce. Garnished with fresh parsley and bright lemon slices, this meal is as visually impressive as it is delicious. Pair it with roasted vegetables or fluffy rice for a complete, restaurant-worthy experience. Keywords: French lemon chicken, poulet au citron recipe, oven-baked chicken, garlic thyme chicken, creamy lemon sauce.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 whole lemons
- 4 pieces garlic cloves
- 1 cup chicken stock
- 0.5 cup dry white wine
- 6 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup heavy cream (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 5 minutes. Flip and cook the other side for 3 minutes. Remove the chicken and set it aside.
Reduce heat to medium. Add 1 tablespoon of butter and remaining olive oil to the skillet. Sauté the garlic cloves (minced or thinly sliced) until fragrant, about 1 minute.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
Slice one lemon into thin rounds and set aside. Juice the second lemon and add the juice to the skillet. Add the chicken stock and thyme sprigs, stirring to combine.
Place the chicken thighs back into the skillet, skin-side up, and arrange the sliced lemon rounds around and on top of the chicken.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Optional: For a creamy sauce, remove the chicken once cooked, and stir in the heavy cream into the skillet. Simmer for 2 minutes over low heat, then return the chicken to the skillet.
Sprinkle with freshly chopped parsley before serving and serve with your favorite sides, such as roasted vegetables or rice.
Nutrition Facts
Calories |
2914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.7 g | 296% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2032 mg | 43% | |
*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.
