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The finished creamy lemon chicken in a pot with lemon slices.
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Creamy Lemon Chicken

This creamy lemon chicken recipe is a simple way to transform everyday ingredients into a satisfying, home-cooked meal. Easy-to-follow steps and a rich, versatile sauce make it perfect for family dinners or special occasions.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Keyword: chicken
Servings: 6 people
Author: Jillian Wade

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
US Customary - Metric

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

Serving: 1chicken thigh | Calories: 755kcal | Carbohydrates: 10g | Protein: 43g | Fat: 60g | Saturated Fat: 24g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.5g | Cholesterol: 288mg | Sodium: 760mg | Potassium: 555mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 5mg | Calcium: 160mg | Iron: 2mg