Debone the chicken thighs but keep the skin on. Click here to see the video on how to debone chicken thighs. Season the chicken with salt and black pepper, on the both surfaces.
Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil. Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.
Add the remaining olive oil and saute the garlic until slightly browned, follow by the chicken broth, whipping cream, lemon slices, cayenne pepper, white wine, mirin (if using), salt and sugar. Lower the heat and let simmer. Add the chicken back into the skillet. Reduce the sauce a little bit more. Add parsley, stir well, remove from heat and serve immediately.
You can use chicken breasts or bone-in chicken thighs.
Creamy Garlic Lemon Chicken Recipe
Amount Per Serving
Calories 612Calories from Fat 495
% Daily Value*
Saturated Fat 16g100%
Vitamin A 540IU11%
Vitamin C 17.4mg21%
* Percent Daily Values are based on a 2000 calorie diet.