Ina Garten Creamy Chicken Thighs with Lemon and Thyme
This comforting recipe features bone-in, skin-on chicken thighs, seared until golden, then simmered in a silky sauce made from white wine, garlic, chicken stock, cream, and fresh thyme. Finished with a splash of lemon juice and zest, it balances rich and bright flavors beautifully.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
- Category: Main Course
- Method: Pan Searing + Oven Roasting
- Cuisine: a
Ingredients
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6 bone-in, skin-on chicken thighs
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Kosher salt and freshly ground black pepper
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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4 garlic cloves, minced
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½ cup dry white wine
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¾ cup low-sodium chicken stock
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¾ cup heavy cream
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1 tablespoon chopped fresh thyme (or 1½ teaspoons dried)
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Zest and juice of 1 lemon
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Optional garnish: lemon slices, fresh thyme sprigs
Instructions
Preheat oven to 375°F (190°C).
Pat chicken thighs dry and season both sides generously with salt and pepper. In a large oven-safe skillet, heat olive oil and butter over medium-high heat. Add chicken skin-side down and sear for 5–6 minutes until golden brown. Flip and cook another 2–3 minutes. Remove to a plate.
Reduce heat to medium. Add garlic to the same skillet and sauté for 30 seconds. Carefully pour in the white wine to deglaze the pan, scraping up any browned bits.
Add chicken stock, cream, thyme, and lemon zest. Bring to a gentle simmer and stir to combine. Return the seared chicken to the skillet, skin-side up.
Transfer the skillet to the preheated oven and roast uncovered for 20–25 minutes, or until the chicken reaches 165°F internally and the sauce is slightly thickened.
Remove from the oven, stir in fresh lemon juice, and adjust seasoning to taste. Let rest 5 minutes before serving. Garnish with lemon slices and thyme if desired.