Description
Tender chicken thighs, golden mushrooms, and a bright lemon-cream sauce come together in one pan. This weeknight dinner is ready fast, tastes fresh, and stays light. Follow these tips for perfect browning and balanced tang.
Ingredients
Scale
- 2 chicken leg quarters (whole, skinless)
- 250 g small button mushrooms (sliced)
- 1 onion (chopped)
- 4 tbsp low-fat crème fraîche (4% fat)
- Juice of 1½ lemons (or less, to taste)
- 2 tbsp olive oil
- Salt
- Black pepper
Instructions
- In a skillet, heat the olive oil, then brown the chicken leg quarters on both sides; season with salt and pepper.
- Remove and set aside on a plate.
- In the same skillet, add the chopped onion and cook for 3 minutes until softened.
- Add the sliced mushrooms and cook for about 6 minutes, stirring occasionally.
- Once the mushrooms are nicely browned, return the chicken to the skillet.
- Add the lemon juice, salt, black pepper, and crème fraîche, then cover and cook for about 10 minutes.
- Make sure the chicken is fully cooked before removing from the heat.
- Serve hot and enjoy!
- Prep Time: 10 min
- Cook Time: 25 min
- Category: main dish
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal