Creamy Lemon Chicken Thighs
Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.
Tender dark-meat chicken thighs and drumsticks baked in a rich, creamy white sauce.
Omg this is quite easily one of the best recipes I’ve had in a long time! Let’s be honest new recipes with no reviews and no ratings can be kinda scary. I made no changes at all, and absolutely loved this recipe!!! Absolutely company worthy! I served it with chicken herb rice and glazed baby carrots. Yum yum!!!Read More
Omg this is quite easily one of the best recipes I’ve had in a long time! Let’s be honest new recipes with no reviews and no ratings can be kinda scary. I made no changes at all, and absolutely loved this recipe!!! Absolutely company worthy! I served it with chicken herb rice and glazed baby carrots. Yum yum!!!
Thanks DailyGourmet for your encouragement to try a new recipe. This was a mammoth hit! Truly, my partner told me several times how much he liked it (and I cook a lot). This has a much more subtle lemon flavor than picata. I subbed boneless, skinless breasts, so I skipped the browning step. I also subbed dry thyme and fat-free half & half, 'cause it's what I had and to cut the fat content. Worked fine. Great recipe!
Oh my so absolutely DELICIOUS!!!!! This is a keeper!! I would change absolutely nothing! So flavorful. I did cook it a little bit longer… per my meat thermometer. Can’t wait to make it again.
I had a little cream to use up and this was on my feed that day. Good flavor but very greasy. I’ll remove the skin next time.
This was both good and easy. I made out exactly as written. Overall, I'd give the flavor an 8.
This will be my go to for a crowd pleaser from now on. Only substitution was I used chicken breasts.
I only had boneless thighs so I skipped the browning but it was still delicious. The sauce was a little thin so I'll probably thicken it up next time but it was still a great recipe! My family loved it!
Absolutely delicious meal! Made it just as the instructions said. I just added a little salt to the chicken right before the sauce and a little salt to the sauce to taste. It was perfect and an absolute hit! Made a side of sting beans and mashed potatoes, yum! Thanks for the great recipe!
Woooow... I DO NOT leave reviews, so me leaving one means it’s going to snow in the middle of July. This has got to be one of the best recipes I have made in a while! The simplicity of the ingredients makes it a winner alone IMO. My whole family loved this meal and will be a staple for a long time to come. I added mushrooms to the butter and just a tad bit more wine and parmesan cheese. Do not hesitate to make this recipe if you’re looking for a great tasting meal to impress your family and friends.
Easy and very tasty.
As written, this was just fabulous. Not a thigh in sight for leftovers. So glad I tried it.
I made this exactly as written except for cutting the recipe in half and using all chicken thighs. It was delicious! I wasn't at all sure about the lemon because I really don't care for citrusy meat, but the dish didn't taste lemony at all. The lemon just added a nice tang and mixed with the paprika it was perfect. Will definitely make this again!
seriously decadent! this was so very good. I made boneless, skinless thighs in one pan (oven proof skillet) and that worked really well (I did not skip browning--glad I kept that stage). A wonderful special occasion dish that is really easy to make.
I added browned mushrooms and sauteed a finely chopped onion before adding the garlic and liquids to the sauce. It exceeded my expectations.
Delicious. I made twice the amount of sauce. lolz.
Tried this recipe and it was so delicious. Great flavor and easy to make. We will definitely have these chicken thighs again!
I am giving these a 5. While my husband thought they were too bland, I thought they came out great. I did skip the heavy cream, used half and half, and increased the cheese a bit to add some extra creaminess.
So so so good!
I have made this numerous times as written. Delicious recipe! It is worth taking some time to skim most of the grease off after cooking. Thanks for posting!
This was really tasty and easy to make. The recipe is flexible, as I had no cream or fresh lemon, so used a bit of cream cheese and bottled lemon juice,, and it turned out just fine. Tasty, rich and delicious.
Really yum! I am cooking for two, so I only used four thighs but made the full amount of sauce. In the baking pan I surrounded the chicken with broccoli and poured the sauce over all of it. With roasted potatoes on the side, it was a full meal!
A wonderful recipe. I did the automatic alteration for 2 people so some of the measurements were a little funny like 4/5 tsp. I just rounded up to 1 tsp. Otherwise made it according to the directions. If you would want more sauce for rice you could simply double the sauce recipe. I'll make this again and may try with tamarind concentrate for a different flavor.
This was awesome.. Added mushrooms to the sauce, reduced a bit and baked as per recipe and there was none left ... everyone had thirds ;-)
I made with just chicken thighs. I browned the skin as instructed, removed them from the pan and made the sauce (but left out parm cheeses). I put the chicken back in the pan and covered, cooking on low-medium heat (sauce still bubbling) until chicken was cooked through (25-30 minutes). I placed chicken on a platter and added the parm cheeses to the sauce and then poured all of it over the chicken. Wonderful!
Delicious and easy. Made it as recipe dictates. Will make again!
Super tasty thyme lemon pan sauce makes this recipe a keeper! I have a lactose intolerant household, so I used vegan cream cheese in place of the Parmesan and heavy cream, and browned the thighs in Ghee. Delicious!
I made this exactly as the recipe states and it was AMAZING! I paired with rice pilaf and roasted broccoli/cauliflower. This will be a staple for me.
Easy and delicious. I would double the sauce next time just because its sooo good. Good enough for company. Family loved it.
Easy prep, very tasty, husband has mentioned (twice) how much he liked this recipe.
The only change I made was using dried thyme. This was awesome. Everyone loved it!
I didn't have fresh thyme so I substituted dried. Made with 4 thighs with same amount to sauce. So yummy!
One of the the best chicken dishes I’ve ever made/had. I did add some more flour by sight to thicken up the mixture. When I made it thought I simplified the cooking process by just mixing in all the ingredients, marinating the chicken for half an hour then baking it at 400° for 30 minutes. Less pans, less hassle and same amazing taste!
WOWZA, this was good! Didn't change a thing except I did add a little olive oil to the butter so the butter wouldn't burn. I didn't have fresh thyme, so I used a sprinkle of dried thyme. In the past, I've used 6 thick chicken breasts and 10 skinless boneless thighs on separate occasions, but I prefer the thighs. The sauce was soooooo amazing! I left it in for 30 minutes, turned off the stove and kept it in there for 5 more minutes. My guys loved it and my brother came over for dinner and loved it! My parents raved about them and my Mom wants to cook this for her next dinner party. Thanks so much for sharing!
Excellent recipe, great flavor. However, I'm one person and not twelve, so I changed the amounts to make it for one person. I found that for one serving, the baking was completely unnecessary and would have dried out the chicken and sauce too much if I'd left it in the full 30 minutes. The next night I tried it again and set the chicken aside while I cooked the sauce, then added the chicken back for a minute or two to coat it, and it was just as good.
My daughter (12) and I attempted to make this last night. Well we discovered that we had beef tips instead lol but the recipe worked just fine with it! It was easy to make and she enjoyed the recipe. Definitely will do it again!
The aroma and the dish is spectacular....
Really, really good. One small tweak, though. I added a small shallot which I sautéed until soft before the addition of the garlic.
This was so easy to make and so delicious! Thank you for sharing this recipe!
Soooo delicious. Family said it must go into our rotation of regular meals. Only change I made was to double the sauce ingredients (butter, garlic, thyme, flour, chicken stock, lemon juice, wine, and cream) as we always like extra sauce for dipping leftover chicken and our side dishes, and then I also added the zest of both squeezed lemons as well as I wanted the dish to have a tiny bit more in-your-face lemon as opposed to subtle-lemon flavor. Served with roasted baby potatoes and simple steamed broccoli. YUM!
Hubbs really like this. I used boneless, skinless chicken thighs and also browned halved, baby potatoes in the same skillet before throwing everything in the oven. So simple and delicious.
It felt like allot of steps but overall it was pretty simple. My family really enjoyed.
What a feast! I made this for my wife on Monday evening. Her reply was: “I’m in love [with the recipe]”.
We enjoyed this very much. I increased the quantities of ingredients for the sauce and served it over rice. I should have drained off the chicken fat after browning, as the sauce, while tasty, was very greasy.
The flavors are on point, and it's easy to prepare. Will definitely try again.
I don't usually review recipes but this chicken was freaking amazing!! I served it over cilantro rice and it did not disappoint. The teenager even loved it. Thanks for the fabulous recipe!
We loved it. It was easy to make and I would do it again! Thank you for sharing this Creamy Lemon Recipe.
I used 5 boneless, skinless chicken thighs and 5 drumsticks. Used 1 tsp Spanish smoked paprika and one tsp regular paprika. Chicken came out kind of rubbery, not sure why— I followed the suggested cooking time.
So good! Family loves it! Easy and tastes great.
This was very good, even my husband liked it.
The recipe was easy to follow and was a hit with my family. It was moist and full of flavor.
Left out the wine and lemon juice, since I didn't have it on hand, which I think would have made this a much better dish. Otherwise it was very good, and I've added it to my favorites
I used boneless, skinless chicken breast, so I skipped the browning step. Other than that I followed the recipe and my family loved it.
Loved it. I Used jar garlic because I didn't have cloves, which worked out great. I used double the amt of broth, because we like a lot of sauce. This was very tasty and good. I don't usually give 5 stars, but this one deserved it.
Fabulous dinner tonight - thank you so much for sharing this delicious dish - just added some oregano otherwise exactly as written.
Delicious recipe! Easy, quick and my son even loved it! He’s a picky one!
So delicious, and I don't really care for chicken!! The sauce was really yummy over mashed potatoes.
I made this as directed, with the exception of using 10 boneless, skinless chicken thighs (no drum sticks). I loved the flavor but was bothered by how greasy it was. I’m not sure what I could do different to cut the fat but keep the flavor. I will make again but will experiment with butter and cheese to see if I can cut the grease factor.
Delicious!! I only had boneless/skinless chicken thighs but I still browned them in butter. Followed the recipe and served them with buttered noodles and asparagus. Great recipe!
Good recipe. I didn't make any changes other than using unsalted butter. My sauce was a little thin. I could have thickened it a bit more in the pan, but wanted to get it in the oven. It did thicken a little more in the oven, but not much. The only changes I would make is to add dried thyme to the spice mixture on the chicken and add more sprigs of fresh thyme than stated. I really like thyme, though. I served it with roasted baby Yukon gold potatoes and steamed broccoli.
This was very good! The only substitutions I made were to use boneless skinless chicken thighs and dried thyme. It was just a tad bit salty, so will use less salt next time while seasoning the chicken.
Added about a half cup more parm. Family loved it
This was super easy and delicious! I only made changes because I tried this recipe last minute and didn't have a couple things. I used dried thyme, bottled lemon juice, and broth instead of white wine. It was heavenly!
Really full of deliciousness. Next time, though, I will use skinless meat as the end result was quite greasy.
I was surprised at how easy it was to make. I doubled the sauce thinking we would like more but it was more sauce than enough. Great flavor. We really liked it. It’s a keeper. I baked at 350 degrees for one hour instead of 400 degrees for 30 minutes. Had enough for another meal.
This was great! The only thing I would do different is use two lemons next time. Maybe the one I used wasn't juicy enough? I couldn't taste any lemon. It was still delicious though! I only used drumsticks (all the store had) but I bought two packages and there were none left! I'll definitely make this again.
fabulous! nice creamy sauce. i did chicken thighs (bone in, skin on); boneless, skinless thighs and a few pieces of breast. browned them all in some butter and then made the sauce. guests raved about it. will definitely make again. served it with rice and a veg.
This is a great recipe. I had to change/adjust a little. I used 6 skinless,boneless thighs so I halved the recipe. Due to lactose intolerance, I used greek yogurt instead of the heavy cream and I used dried thyme as I didn't have fresh. The thighs were tender and moist. We all loved it.
I love a wine based sauce. I usually try to wing it but this recipe keeps me in line. Delicious! Since I prefer less salt, I will be a little less liberal in salting the chicken prior to cooking.
This is a winner in our household. The chicken is so tender, delicious, not too creamy, and fresh with the lemon. I followed the recipe to the T! It’s so fast and easy to make. I made sure to season underneath the skin so the thighs will be well seasoned throughout. Also, it’s a good idea to taste the sauce and season to taste before pouring it over the chicken. Thanks so much for the recipe!
I made this last night using ingredients that I already had...substituted dried Thyme, half and half for heavy cream, increased amount of chicken bouillon as I didn't have white wine. The reviews were great. Everyone loved. Will make this again using ingredients as called out.
One of the best and easiest chicken recipes I've encountered. Modified it for fewer servings. Easy to convert
Didn't have wine so doubled chicken broth. Didn't have fresh time but used ground. Very yummy, paired it with a green salad loaded with fresh veggies.
We love this chicken! We've now made it twice in the last 5 days. We've had it with white rice, rice pilaf and varied veggies. I love the flavor that the wine and the garlic gives, my kiddos love how flavorful the chicken turns out. It's a hit! We really only needed to pick up the fresh thyme, the cream and the chicken - such a fun and easy recipe for such great taste.... One change I did try was to brown both sides of the chicken - the Mrs. prefers crispy chicken and it's a tip of the hat to her, but, it's still in the oven as I write this so I don't know what effect that has on the chicken....
Exceptionally flavorful!! Followed the recipe exactly as presented. But left overs the next day were even better. Next time I will prepare this dish and let it sit overnight (refrigerated) and warm and serve the next day. Will most definitely make again. Also, next time I will double up on the sauce.
My family really enjoyed this dish and I will definitely be making this again. I did have to make some changes because I didn't have all the correct things. I used boneless/skinless thighs, removing as much of the fat as I could to cut down on the greasiness some people were remarking about. I did pan fry the thighs for a few minutes as directed. I used dried thyme because I rarely have fresh herbs (1/4 tsp = 1 sprig). Also, my heavy cream was no good so I had to make my own with milk and butter. The dish was AMAZING, the sauce was..... well I was having a hard time not drinking it with a spoon! Have some hearty bread to sop it up, you won't regret it.
I followed the recipe exactly except I only used chicken thighs because that was all I had on hand. It is delish! Highly recommend this recipe. Making it again today because it was so good!
I made it exactly as written! It was the best chicken recipe I’ve ever made. Will absolutely make this again and again! Thank you!
This was really good. I read the other reviews and I think it could have more lemon in it. Hubs loved it.
Excellent! I followed the recipe exactly, the thyme is what makes it! Agree with the other reviewers, next time I will remove as much extra fat as I can knowing that the sauce makes an excellent gravy over rice or pasta. Serve with steamed broccoli and you have a keeper meal
Family loved it. I added purple onion and spinach to my rue. We will definitely have this again.
Wonderful flavor. Makes enough sauce to go over vegetable and rice side dishes. Will definitely make this again! Thank you for sharing!
This was amazing! I made the recipe as suggested but cut the recipe in half for 6. I followed another’s suggestion and kept the original sauce recipe for 12 as we all like to top our mashed potatoes with sauce. I used boneless skinless chicken thighs because that’s what we had on hand. Baked it for 15 minutes and it turned out perfectly! Loved by all including my nephew who had 3 servings. Easy recipe with simple ingredients made a restaurant quality meal when served with mashed potatoes and glazed carrots. Can’t wait to to make it again since there are no leftovers!
My husband liked this. I was dismayed at the level of fat even using skinless, boneless thighs and 1/2 & 1/2 in place of heavy cream. The flavor was wonderful and I tried to reduce the fat content. I’ll make it again
This was so tasty and delicious and everyone in my family asked for seconds. I didn't have any heavy cream and so I used evaporated milk instead. Also, didn't have any Thyme or lemon, so didn't use those, but the chicken turned out super flavorful and delicious. We also used skinless chicken but the leftover fattiness of the chicken made this so flavorful. Highly recommend this - thank you for sharing it!
I made it exactly except I used breasts instead of thighs and legs. I was really expecting something wonderful as per the reviews but was disappointed. Neither my husband or I were overly impressed so will not make again.
All I can say is that this recipe is delicious! I made this last night for dinner and my whole family loved it! The best chicken recipe I've ever tried.
What a wonderful recipe!! This was absolutely delicious, easy to put together on a weekend but tasted like I spent all day in the kitchen. The sauce is Devine. I made this exactly as written except I used my cast iron skillet instead of a 9x13” pan. I cooked the chicken out of the skillet made the sauce then added the chicken back and backed the entire skillet according to the recipe. I decided to make this last minute when my mother in law surprised us with a visit. My family ate it so fast I could not snap a picture. Will snap one next time as I will definitely be making this again.
Omg this was beyond yummy!!!