Lemon chicken is wonderful if done right. I’ve made a crunchy and buttery lemon pepper version before and some baked juicy crispy-skinned thighs as well. Instead of just adding one layer of flavor with lemon, what I like to do is add several other layers to deepen the flavor while keeping the recipe simple. You already have the tang from the lemon, so we’ll add some sweetness from honey and a little savory taste from soy sauce. And just a few dashes of red pepper flakes for some heat. It makes it that much better.
This version is a saucy and creamy one courtesy of some heavy cream added towards the end. It’s wonderfully delicious and easy to get ready for weeknight dinners. Serve it with some greens like some sauteed broccoli in garlic and smoked paprika.