1 tablespoon extra-virgin olive oil

1 tablespoon Dijon mustard

Zest of 1 lemon

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and freshly ground black pepper, to taste

8 boneless, skinless chicken thighs (can use bone-in, with skin if you prefer)

2 tablespoons unsalted butter

For the Lemon Cream Sauce:

2 garlic cloves, minced

1/4 teaspoon red pepper flakes (or more to taste)

1/2 cup chicken stock

1/2 cup heavy cream

Juice of 1 lemon

1/2 teaspoon dried basil

Salt and freshly ground black pepper, to taste

Preheat the oven to 400 degrees Fahrenheit.

In a small bowl, combine the olive oil, mustard, lemon zest, thyme and rosemary. Add salt and black pepper to taste. Using your fingers or a pastry brush, work the mixture onto both sides of the chicken. Place chicken pieces in a greased 9 x 13-inch baking dish.

Melt butter in a saucepan over medium-high heat. Add the minced garlic and the red pepper flakes to the skillet and cook, stirring frequently, until fragrant, about 1 to 2 minutes. Stir in the chicken stock, heavy cream, lemon juice and basil. Season with salt and black pepper to taste.

Bring the sauce to a boil. Reduce heat, and simmer until slightly thickened, about 3 to 5 minutes. Pour the sauce over the chicken pieces in the baking dish. Bake chicken until completely cooked through, reaching an internal temperature of 165 degrees Fahrenheit, about 25 to 30 minutes.

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