Creamy Lemon Chicken Thighs Recipe

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!!!

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!

I added browned mushrooms and sauteed a finely chopped onion before adding the garlic and liquids to the sauce. It exceeded my expectations.

OUTSTANDING! Exactly what I want from a creamy Lemon Chicken. I used Chicken breasts and reduced cooking time to 30 minutes after searing. I used Lemon-Pepper to season the chicken with salt and paprika. A nice French Chardonnay for the wine was a good pairing, both to cook and drink. I reserved some of the sauce and poured it over pasta- this was a hit! My lemon had a lot of juice, so I added more wine, cream and parm and will enjoy it over pasta... again.

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!

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!

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!

Great addition to the family rotation! Next time I will cook the chicken on a higher heat to get the skin extra crispy before it goes into the oven. Also, the recipe doesn't specify how much lemon juice is needed so I used the juice from 2 whole lemons. I didn't have any white wine so I just doubled the chicken broth. Lastly, I am following keto so I skipped the flour. As a result, the sauce was pretty thin but still very tasty. Next time I will either add more parm or find another thickening agent. Served with a side of steamed brocolli. So good!

Very easy recipe with good flavor. I had only 6 chicken thighs but kept the sauce portions given other comments that there was not enough sauce. I think the sauce would work for 8 thighs. I did cut the salt and pepper in half, used low sodium chicken broth and used the half and half on hand. Thickened very nicely. So much so that I left off the Parmesan cheese. Next time would add mushrooms and or serve with Cauliflower.

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!

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!

This was very good and was easy to make! I mainly followed the recipe except for using boneless, skinless chicken thighs and 18% cream. I did add a medium-sized chopped onion, and put about double the quantity of grated cheese. Will definitely make again, perhaps also adding some mushrooms. Finally, there's no way that 6 drumsticks and 6 thighs would serve 12 people who eat in this household - there might be some leftovers after serving it to six people.

Extremely moist and flavorful for not needing to be marinated! I would add salt, but incredibly delicious!

The only change I made was using 1/2 of a smallish lemon instead of a whole one. While this was very good next time I'll try a third of a lemon. I also added some thick sliced mushrooms, which were very complimentary. Server over penne pasta. Will definitely make again.

Excellent! I didn't have white wine so I just doubled the chicken stock. Family & I loved it.

Definitely will make this again!

Have made this many times. It always is delicious and on my biweekly rotation. As mentioned by others the recipe for the sauce is not enough. I use 6 thighs and have enough sauce with the recipe. Tried with wine or extra chicken broth, both are delicious. Fresh thyme is lovely but this still works well with dried.

Excellent recipe and company worthy!

I made this dish for Easter and it was a big hit! I used all chicken thighs. The chicken was moist and flavorful. Guests asked for the recipe. Thanks for sharing!

Made it on a whim — flavor explosion.