Crispy Herb-Infused Chicken Thighs with Lemon-Basil Cream Sauce

Begin by preheating your oven to 400°F. Pat the chicken thighs dry with paper towels to ensure a crispy skin.

In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 tablespoon of finely chopped fresh rosemary.

Rub this mixture all over the chicken thighs, ensuring they are well coated. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

Once the oil is hot, place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until the skin is golden brown and crispy.

Carefully flip the chicken thighs over and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F.

While the chicken is baking, prepare the lemon-basil cream sauce by melting 2 tablespoons of butter in a saucepan over medium heat.

Add 1 minced garlic clove and sauté for 1 minute until fragrant. Pour in 1 cup of heavy cream and the juice of 1 lemon, stirring to combine.

Allow the sauce to simmer for 5 minutes until it thickens slightly. Stir in 1/4 cup of freshly chopped basil and season with salt and pepper to taste.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Serve the chicken thighs drizzled with the lemon-basil cream sauce and garnish with additional basil leaves for an elegant touch.