Special Diet - Created Date : 27.9.2019




In a small bowl, combine olive oil, mustard, lemon zest, thyme and rosemary; season with salt and pepper, to taste. Using your fingers or a brush, work the mixture onto both sides of the chicken.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat, reserving 1 tablespoon, and set aside.

Add garlic and red pepper flakes to the skillet, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, lemon juice and basil; season with salt and pepper, to taste

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.


Rated 5 out of 5

DELICIOUS! Easy weeknight recipe to throw together. I used boneless skinless chicken breast, as I don’t like dealing with bones. It’s good with some rice and makes good leftovers! I also just used “italian seasoning” on the chicken, which is a combo of the herbs in the recipe.

No rating yet as it hasn’t finished cooking. I have a question regarding the reserved excess fat – what is it for?

The reserved excess fat is left in the skillet for step #4 for the garlic and red pepper flakes.

I usually love DD recipes but this one won’t make the cut…. recipe says 3-5 minutes to reduce sauce…. I reduced for 15 minutes and not enough…. also sauce broke while baking which I thought would probably happen because it’s something that usually happens when you cook cream and butter….. I lowered bake to 375 cause 400 seemed too hot…. I also used fresh herbs and tripled amount and liked that…. chicken had good flavor…. I think I would not add sauce to chicken til end and just saute chicken longer and cook sauce separately to reduce more… chicken was really crisp when put in oven but lost all crispness from baking…. that said I have loved all the other recipes I’ve tried.

Rated 5 out of 5

Yum! Just wanted to say thank you for this fabulous recipe – it was delicious! I used boneless skinless chicken otherwise no their changes. Thanks!

Rated 2 out of 5

I tried the herb chicken with creamy lemon sauce. It sounded like it would be good, but I have to say that I was very disappointed. It had a lot of flavors that just did not go well together. No one in my my family liked it.

it is thanksgiving weekend in canada and just made this dish for our supper! YUM – move over turkey there is a new bird in the house

Happy Thanksgiving to you and your family!

I made a few adjustments to the recipe, but this is to die for!

I was just cooking for myself, so I used a chicken breast instead of thighs. For the sauce, I used dried minced garlic instead of fresh, I used a white wine instead of chicken broth, I added some capers to the sauce, and I cooked the chicken in an 8×8 glass pan, instead of an oven-safe pan, with potatoes, mushrooms, and lemon slices.

And.oh.my.goodness. It tastes SO good! I will definitely be keeping this recipe and trying this again with guests!

I made your sauce to put on top of some panko crusted swordfish and i loved it, lots and lots of flavor and the sauce is not as heavy as other lemon cream sauces. Thank you.

That’s great!

This is the FOURTH TIME I make this recipe, I almost ate the Tupperware I put the leftovers in… ive made it with pasta with bacon rice, today I’m pairing this blessing with mashed potatoes and broccolini… I’d damn near eat the picture of it! Is just so GOOOOOODDD

Haha awesome! Thanks!

Thus is a good recipe. I added sage, a bit of marjoram, increased the rosemary (I was increasing the recipe because I love lots of gravy). I didn’t have cream so I use whole milk. And mixed in a little flour. I noticed some people said their milk curdled, it is really best to either warm the cream a bit and turn down the heat to cool a tad before adding your cream or milk and stir! It’s was restaurant quality or better! I served with a side of broccoli ( yummy with the gravy) and mashed potatoes. My hubby was ecstatic.

Oh wow, sounds delicious!

This is my favorite recipe I’ve tried so far on here! So, so, so good! Love it. Making it again for the second time this week lol. And while no one was looking I might have been drinking the sauce out of the skillet. ??

Looks good, although the last two steps are not clear. Are you placing the entire skillet in the oven? I assume not. Just the chicken, or with the sauce? Thanks!

Yes, the entire skillet with the sauce is placed into the oven. Hope you enjoy it!

I just did it and it was amazing ….. just changed a few things. for the marinade I did it with fresh rosemary and herbs the province. Then for the sauce I used fresh Rosemary instead of the basil, more lemon zest, half a cube of chicken broth, instead of broth and added more cream and it was amazing!!!!! Delicious!!!!!!

When you place it in the oven, should it have a lid on it (I used a dutch oven)?

I made this recipe last night. It came out quite well.

However, it could do it without chilli flakes. For a bit more sharpness, one could use a bit more lemon juice, or (as it has been mentioned in another comment) capres.

I did notice some slight curdling, because the lemon juice does make the base sour. With stirring I got it to a decent consistency. Against other mentiones, I oppose using anything but cream, as otherwise, the texture of the sauce can not really be reached.

I made this last night, Delicious!! I seasoned broccoli and carrots cut lengthwise with a little more olive oil, thyme, rosemary, ground pepper and sea salt then put them in with chicken during the oven time which i cooked at 400 for 50 min. My sauce was a little loose so I thickened it with a little flour and water and wahlah. It was finger licking good. The vegetables taste awesome in the sauce. Served over rice my family loved it!

I made this tonight and OOH MAN. My picky kids ate EVERY SINGLE PIECE of chicken. Though, the sauce was thin and clear when I took it from the oven. I made it exactly as is, and there was so cream whatsoever left to the sauce, it just looked like juice. Any advice? It was only in the oven for 25-30min, if that (and the internal temp was over 190*). Did I cook it too long?

Delicious, but bone-in thighs took 50 minutes at 400.


And the house smells wonderful !!!

Can’t wait to make again.

Thank you!!!

I did this sauce post-sous vide too. I didn’t think to use the drippings from the bag – darn it! Next time. I used the scrapings from the sear. I added a little corn starch to compensate for the lack of oven time. Also, since all the rest of my family are a bunch of wimps, I had to hold the pepper flakes and just sprinkle them on my own chicken. Anyway, it was delicious!

Just wondering are red pepper flakes the same as chilli flakes as I’m in Australia and cant find red pepper flakes.

Yes! ??

Amazing! This was my first sous-vide bone-in chicken breast cook. I modified the recipe for my precision cooker. Coat breast piece with mustard/zest coating and place in cooking bag. Precision cook @ 145.0 degrees Fahrenheit for 1 1/2 hours, remove and retain bag drippings. Transfer breast to pan on medium-high heat and sear skin to taste. Remove chicken from pan and rip bones from chicken (they come right out). Prepare garlic and pepper flakes with bag drippings along with chicken pan drippings as directed, then add cream/juice mixture and gradually reduce to a thick syrup. Slice chicken breast meat and drizzle with the lemon herb sauce baby! Made my dinner, made my day and made my night. Thank you for the great recipe, I’ve totally bookmarked it on my Pinterest recipe collection and I’ll use it again and again. Muah!

I’m horrible at remembering to write reviews of recipes I try. But this one. Oh. my. goodnesss. There’s a reason your website is called damndelicious. Cause this recipe is amazing. I’m literally eating the leftovers from this right now and still can’t get over how delicious the sauce is! I used thin chicken breasts for this, so skipped some of hte oven time so they wouldn’t dry out and then paired with some creamy (and super buttery) mashed potatoes, which the sauce tasted awesome on. I will be making this again and again and again. Now to find a vegetable side that could compete with this deliciousness.

This is outstanding and has become one of my favorite dishes.

The only problem is that there isnt enough of that amazing sauce, so I double or triple it.

Can the lemon sauce cook on the stove instead of oven.


I followed this recipe exactly as it is listed. The only thing I did is transfer the chicken and sauce to an oven safe dish. I was disappointed in the sauce. I brought it to a boil and let it simmer for more than 5 minutes, but it did not thicken. It was also more white from the cream and not as pink as shown in the picture. Any thoughts or suggestions? I usually have a good luck with the recipes on this site.

Would there be any way to cook this completely on stovetop?

Yes, but I find that baking yields the best results!

I made this gorvdinner this past week. It turned out awesome! Take a little time to reduce but the wait is worth it. I followed the recipe but I added make towars the end. Seated my chicken and then finished it the oven keeping sauce separate. Served sauce over chicken and angel hair. Perfect. I doubled the sauce and still needed more. Will definitely treasure this recipe.

Can the lemon sauce cook on the stove instead of oven.

The lemon sauce is actually cooked on the stove.

Made this tonight — sort of. Used boneless, skinless chicken thighs and doubled both the amount of marinade and the amount of sauce, and did the whole shebang on the stovetop. It was excellent, but I think it would be better minus the red pepper flakes, which added distracting heat.

Anyone ever put this over egg noodles or rice? I’m so excited to make this!

Hi this one really tastes today’s cam make !! thanks your advice

Made this – very tasty. While I enjoyed this recipe I was a bit surprised by how much longer the cooking time was than the time listed. The sauce took about 15 minutes to start to thicken and the chicken took over 1 hour in the oven. This the second recipe I have made from this site and both times the cooking times list have been drastically under-estimated. Look forward to making this recipe again on a weekend with more time.

I had to come back today to let you know how good this was!! I made it last night for dinner while my husband went out with the guys. He ate dinner while out and STILL POLISHED OFF A WHOLE PLATE of this deliciousness. I served it over linguine that was boiled in chicken broth, and zucchini. I’m so glad the zucchini was only salted and peppered, because the sauce on it was outstanding. Pinning to my “Tried and Loved” board on Pinterest ??

This is lovely one of my favorite dressings. Thanks for sharing this recipe.


Made this tonight with a pasta dish on the side (pasta, walnuts, peas, garlic, and goat cheese). This chicken is phenomenal, and the pasta dish was complimented perfectly by a tiny bit of the lemon cream sauce that ran around the plate. Absolutely phenomenal chicken! The only downside was smelling the sauce and chicken while it finished cooking. I was SO hungry! ??

I would say this turns out best if you switch steps 5 and 6. So after sauteing the chicken, go ahead and roast it by itself while making your pan sauce. Then pour the sauce on at the end or put the chicken back in the skillet sauce for 5 minutes after roasting. That way the sauce won’t separate or evaporate into too little sauce during roasting. That’s what worked for me and i got it to look more like the picture. Also I doubled the mustard/olive oil rub because the amount didn’t seem to be enough for 8 thighs. Delicious recipe though with a couple of modifications!

Now one of my favorite recipes!

I made this tonight with reduced fat cream, that I needed to use up.. I threw in some sliced carrot with the chicken and sauce and they absorbed some of the flavours. Served it with mashed potato, steamed cauliflower, broccoli and corn. It was absolutely delicious! Thanks for a great recipe.

The chicken breast look perfectly cooked, the sauce is creamy, and the ingredients although simple but combined brought out a great flavor thanks you for sharing.

Decent, easy, but lacking in the flavor department. Also, extremely unhealthy but… you can just use less sauce and then it’s not quite as bad! It just tasted like bitter lemon… no depth of flavor. I made it exactly as written. I will not make this recipe again.

I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. However, I understand that we all have different taste preferences, and I really appreciate your honest feedback.

Wow, I don’t know how this sauce could lack in the flavor department. I tend to overspice just about everything, and yet this sauce turned out perfectly and overflowing with flavor (and without me meddling with it as I normally do with recipes)! Did you add the garlic?

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

Chungah, I love your recipes! I am making this tonight for the first time-can’t wait to try it. I was wondering if you could tell me which specific skillet or brand you use for this recipe-I have looked everywhere for an oven-proof skillet big enough to hold 8 chicken thighs and deep enough for some sauce. I have to either cut recipes in half or do multiple rounds since my current oven-proof pans are too small. Any recommendations you have for a big, oven proff skillet would be appreciated!

I have a big family to feed so I usually sear off chicken in batches and move them to a pyrex baking dish and then make the sauce and just pour it over (or under to keep the skin crispier).

I am so disappointed…made this last night and the sauce WOULD NOT THICKEN! I don’t understand! These recipes on this site are AMAZING! I wish I knew what I did wrong cuz as far as taste goes, even my extremely picky eaters loved it, it was just watery. Any suggestions?

Angela, did you follow the recipe exactly as written without any substitutions? Also, reducing a sauce takes some time and patience but I promise – it works! ??

I made this, tonight, using triple the measurements of the herbs, because I used all fresh from my garden. I have to say that I was very impressed! This dish is out of this world! OMG, that sauce!!! Mine didn’t come out as thick as in the picture, but it was still amazing! I will make this, again. Next time, I will reduce the cream, first, using a bit more, then, slowly incorporate the chicken broth and lemon juice in. I think I’ll have better success with the sauce being a thicker consistency. This one is a 5 star recipe! ??

This was more amazing the second day (leftover heaven). I did this completely on the stovetop with chicken breasts (cooked separately with the herbs and olive oil, then placed in the sauce pan with the reduced sauce already cooked.) I thought it was a little too lemony (I had used a fairly large lemon) so I think half a large lemon would be perfect. I also added some corn starch which made it thick and awesome.

Damn! That was delicious! My second time making it and it was fabulous. Only thing I recommend is doubling the sauce. My husband and I like a lot of sauce on our chicken and brown rice ??

I am obsessed with your recipes. Your site is all I use for cooking, so thank you for months worth of amazing meals! I am going to make this one tonight but I do not have a skillet that is oven proof. Can you advise on what the next best way would be to make this? Should I just transfer it all to an oven safe dish/pan? Thank you in advance + sorry if that’s a bad question!

I made this last week and it came out delicious!! the flavor of the sauce is even better than my favourite beurre blanc, i used fresh thyme as it gives more flavour, i will definitely make it again.

Wow wow. I made this for dinner and it was delicious. The sauce was very tangy and good. I did add a little dill and shallots to the sauce and used chicken breasts because that’s what I had on hand. My sauce didn’t thicken very well but that didn’t hurt the taste. I’ll be putting this into the rotation. Thank you!

I can’t believe no one has asked about the rosemary. It’s not in the list of ingredients however, it is referred to in the directions. So, my question is, how much rosemary.

I made this last night, and it was delicious. I wasn’t sure if my partner was going to like it, but he demanded that I do this again soon.. So thank you!

However, the color of my sauce was more brown than the white sauce in the picture. And at the end, when I was ready to serve the chicken, there was not much sauce left in the pan. Not sure if the chicken absorbed it or if the sauce evaporated…Either way, the chicken was amazing.

I made these tonight and they came out fantastic. I followed the recipe to the tee, and reduced the heat to a low and let the sauce cook for 10 minutes on simmer to thicken. Perfection. Thank you!

You might try evaporated skim milk in place of the cream….it will give you that creamy texture.

Loved this dish! Second what Kathy says….would recommend a longer sear time and allow meat to cook longer to help eliminate the separation in the sauce. Although, my sauce had separated prior to going in the oven, Still tasted amazing, will definitely make again!

Really awesome dish!! Would recommend a longer sear at medium temp to render off more fat. That would allow the meat to cook a bit longer and eliminate the separation in the sauce others report, which is probably due to fat released in the oven cooking. The sauce is absolutely fabulous!!!

Just made this tonight and it was fantastic! Thank you from everyone!!!!!

Hello. Thank you for a new recipe. My house smells amazing! It had a lot of flavor but it needed something. Maybe I should have added more salt. And I think I will thicken the sauce more next time! Great first try though. My kids ate it too.

can you please post Nutrition Facts.


?Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

This was awesome, fiance liked it too ??

So I want a crock pot chicken recipe but then love the lemon idea. I think I’ll make your honey garlic chicken crock pot recipe and also the lemon cream sauce to put on over everything. Hope it works well!

When I was making the sauce the milk curdled when I put it in. Is that normal?

Curdling is not normal. Perhaps your heat source was set too high?

I made this tonight and my whole family loved it! Even the kid who claims to hate chicken! I used chicken tenderloins. Seared on each side for 2 minutes. Removed from pan, made sauce and returned to pan to finish cooking. Served over rice with limas beans. Everyone cleaned their plates.

This is an absolutely great sauce. We used skinless chicken breast, so coated with Panko bread crumbs before browning. Turned out great.

This was SO DELICIOUS! I wanted to lick my plate because the sauce was so yummy. Thanks for another awesome recipe!

Made this dish last night with a few modifications- chicken tenders instead of thighs and low fat milk in the sauce instead of cream- WOW was it good! So happy I came across your blog a few weeks ago- your recipes are amazing!

So I made this last night and it was almost perfection! I don’t know if I cooked it too long? But the cream sauce didn’t turn out so well. It looked like it seperated.. Any tips for the next time??

Perhaps the heat was set too high?

I made this recipe tonight. And while the flavors and chicken were delicious, my sauce seemed to become too fatty, and decidedly not creamy, when cooked with the chicken thighs. Did I miss a step where I’m supposed to remove the sauce from the pan before adding the thighs? That doesn’t seem right as you want the chicken to cook and soak in the flavors. anyway, I was a bit confused. Maybe add flour to the “drippings” before serving?

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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