This post contains affiliate links. Please see our disclosure policy.
This creamy lemon chicken recipe has a velvety, buttery lemon sauce you will want to pour over everything. It’s easy enough for weeknights and dressed up enough for company!
Creamy Lemon Chicken Thighs
This dish feels special without being fussy, and when dinner hits the table, I always feel like I’ve accomplished something. When I serve this chicken, it always looks like I spent way more time in the kitchen than I did. It’s a great recipe for busy weeknights or when I am hosting dinner and need a reliable dish I know everyone will enjoy.
Ingredients in Creamy Lemon Chicken
Here’s what you need to make Creamy Lemon Chicken.
- Boneless chicken thighs – The star of the show! Juicy and rich, chicken thighs are ideal for this recipe because they stay tender and moist as they simmer in the sauce.
- Kosher salt and freshly ground black pepper – Simple yet essential seasonings to bring out the chicken’s natural flavors.
- All-purpose flour – Lightly coats the chicken, helping to create a golden crust during searing while thickening the sauce later.
- Mustard powder – Adds a subtle, tangy warmth that enhances the creamy sauce.
- Unsalted butter – Rich and creamy, butter lays the foundation for the sauce and adds a velvety finish.
- Garlic – A single clove packs a punch, adding depth and aromatic goodness to the sauce.
- Chicken broth – Forms the savory backbone of the sauce. Store-bought works well, but homemade will take it to the next level!
- White cooking wine – Adds brightness and complexity. Opt for a dry variety to balance the creaminess.
- Heavy cream – The ultimate in lusciousness, it thickens the sauce and ties all the flavors together.
- Dijon mustard – Sharp and tangy, this French staple enhances the sauce’s rich flavor profile.
- Freshly squeezed lemon juice – The dish’s defining note, adding brightness and acidity to cut through the richness.
- Lemon zest – Boosts the citrusy zing and gives the sauce a more pronounced lemon flavor.
- Parmesan cheese – The savory, nutty mainstay of the sauce. Be sure to use finely grated Parmesan that you grate fresh for a silky texture.
How To Make Creamy Lemon Chicken
In short, creamy lemon chicken is made by browning chicken thighs in butter, then braising them in a creamy, velvety lemon sauce thickened with Parmesan cheese. It’s a quick chicken dish that only takes about 35 minutes.
Prep the Chicken:
- Rinse and pat dry 3 lbs of boneless chicken thighs. Generously season both sides with ½ teaspoon kosher salt and freshly ground black pepper.
- Combine ⅓ cup all-purpose flour with 1 Tablespoon mustard powder in a small bowl.
- Dredge each chicken thigh in the flour mixture, shaking off any excess.
Sear the Chicken:
- Melt 2 Tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the chicken and cook for 5 minutes per side or until golden brown. Remove the chicken and set it aside on a plate.
Sauté Garlic and Deglaze the Pot:
- Add 1 Tablespoon of butter to the pot and sauté 1 minced garlic clove over medium heat until fragrant.
- Pour in ¼ cup white cooking wine and 1 cup of broth and simmer for 3-5 minutes, scraping up the browned bits for extra flavor.
Make the Lemon Sauce:
- Stir in ¾ cup heavy cream, 2 teaspoons Dijon mustard, 3 Tablespoons freshly squeezed lemon juice, and 1 Tablespoon lemon zest.
- Gradually whisk in ¾ cup grated Parmesan cheese until the sauce thickens.
- Add the remaining 1 Tablespoon of butter and stir until smooth. Season to taste.
Simmer the Chicken:
- Return the seared chicken and any juices to the pot.
- Spoon the sauce over the chicken and simmer for 10-15 minutes, or until the chicken is fully cooked.
Garnish and Serve:
- Sprinkle with freshly chopped parsley and an extra grind of black pepper.
- Serve hot with your choice of pasta, rice, or vegetables.
Equipment
- Cutting board
- Knife
- Small mixing bowl
- Measuring spoons
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon
- Tongs
- Whisk
Tips for Perfect Creamy Lemon Chicken
Don’t Overthink the Sear: The chicken doesn’t need to cook through during the sear—it’ll finish in the sauce.
Make It Your Own: Swap white cooking wine for chicken broth if preferred, or add a pinch of red pepper flakes for a hint of heat.
Leftovers Idea: Shred the chicken and toss with leftover sauce for a pasta dish that feels brand new.
Make It A Meal
This chicken pairs beautifully with pasta, over rice, or a crusty piece of bread to soak up the delicious sauce! For a pop of color and a fresh touch, serve this meal with a side of green beans—they complement the dish perfectly!
Storage and Reheating
Storage: Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. To keep the chicken moist and flavorful, ensure it is fully submerged in the sauce.
Freezing: This dish freezes well! Place the chicken and sauce in a freezer-safe container or zip-top bag, making sure to remove as much air as possible. It can be stored in the freezer for up to 3 months.
Thawing: To thaw, transfer the frozen chicken to the refrigerator overnight. If you’re in a hurry, you can use the defrost setting on your microwave or place the sealed container in a bowl of cold water for faster thawing.
Reheating: Gently reheat the chicken and sauce in a skillet over medium-low heat, stirring occasionally to prevent the sauce from separating. If the sauce has thickened too much during storage, add a splash of water or chicken broth to loosen it. Alternatively, you can microwave it in 30-second intervals, stirring between each round.
Make-Ahead Tips: This recipe can be made up to 1 day ahead. Prepare the dish as directed, let it cool, and refrigerate. Reheat gently before serving, adding a squeeze of fresh lemon juice to brighten the flavors if needed.
More Main Dish Recipes
Creamy Lemon Chicken
Equipment
- Cutting board
- Knife
- Small mixing bowl
- Measuring spoons
- Large heavy-bottomed pot or Dutch oven
- wooden spoon
- tongs
- whisk
Ingredients
FOR THE CREAMY LEMON CHICKEN:
- 3 lbs boneless chicken thighs
- ½ teaspoon kosher salt
- Freshly ground black pepper
- ⅓ cup all-purpose flour
- 1 Tablespoon mustard powder
- 4 Tablespoons cold unsalted butter, divided
- 1 large garlic clove, minced
- 1 cup chicken broth
- ¼ cup white cooking wine
- ¾ cup heavy cream
- 2 teaspoons Dijon mustard
- 3 Tablespoons freshly squeezed lemon juice, from 1 lemon
- 1 Tablespoon lemon zest, from 1 lemon
- ¾ cup finely grated parmesan cheese
FOR GARNISH:
- Freshly chopped parsley
Instructions
PREP THE CHICKEN:
- Rinse and pat dry chicken thighs and liberally add salt and pepper.
- In a small bowl combine flour with 2 teaspoons of dry mustard and dredge both sides of the chicken to evenly coat. Shake off any excess flour.
SEAR THE CHICKEN:
- In a large heavy-bottomed dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium-high heat until bubbly. Add the chicken and fry for 5 minutes on each side until golden brown. Transfer to a plate and set aside.
SAUTE GARLIC AND DEGLAZE THE POT:
- Add 1 tablespoon of butter and minced garlic and gently fry on medium heat until fragrant.
- Pour in the wine and chicken broth and let it simmer for 3-5 minutes, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pot.
MAKE THE LEMON SAUCE:
- Add heavy cream, Dijon mustard, lemon juice, and zest, and stir until evenly incorporated.
- Add grated parmesan cheese and whisk until the sauce starts to become thick. Season with remaining dry mustard and salt & pepper to taste.
- Stir in the remaining cold butter to create a velvety smooth texture for the lemon sauce.
SIMMER CHICKEN:
- Transfer chicken and any accumulated juice to pot and spoon sauce over top to evenly coat.
- Let the chicken simmer in the sauce for 10-15 minutes.
GARNISH AND SERVE:
- Finish with a garnish of fresh parsley and a sprinkle of black pepper, and serve with pasta, rice, or veggies.
Notes
- Don’t worry if the chicken juices are slightly pink after the initial fry—that’s normal. The chicken will finish cooking as it simmers in the lemon sauce.
- I love using chicken thighs for this dish. Their rich, tender dark meat pairs beautifully with the bright, zesty lemon sauce, and they stay juicy without the risk of drying out like chicken breasts sometimes do.
- Serve this meal with a side of green beans for a pop of color and a fresh touch—they complement the dish perfectly!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, while I love using chicken thighs for this dish. You can use chicken breasts.
You can, but I don’t recommend it. Fresh is always better. Freshly grated parmesan melts better than pre-grated, but you can use it if necessary.
If you need to thicken the sauce. Just let it simmer a little bit longer. Mix a teaspoon of cornstarch with water and stir it into the sauce if needed.
