If you’re looking for a dish that perfectly balances bright, zesty flavors with indulgent creaminess, you have to try this Lemon Cream Chicken Recipe. It’s a deliciously comforting meal featuring tender bone-in chicken thighs seared to golden perfection, then roasted to juicy goodness before being coated in a luscious sauce made with fresh lemon juice, fragrant thyme, and silky crème fraîche. This recipe brings together simple ingredients in a way that feels both effortlessly elegant and deeply satisfying—ideal for casual dinners or impressing guests without stress.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Chicken Recipe plays an important role, combining to create vibrant flavors, a beautiful golden color, and a rich, creamy texture. The list is straightforward but well-balanced, giving you everything needed for a show-stopping meal.
- Olive oil: Adds a fruity, smooth base for searing the chicken and helps achieve a gorgeous crispy skin.
- Butter: Brings a rich, nutty flavor to the pan and deepens the overall taste of the sauce.
- Bone-in chicken thighs: Offer juicy, tender meat with extra flavor from the bones and skin crisped to perfection.
- Coarse sea salt and freshly ground black pepper: Essential for seasoning, enhancing and balancing all the dish’s flavors.
- Fresh thyme sprigs: Introduce an earthy herbal aroma that complements the lemon and cream beautifully.
- Large lemon (juiced and zested): Provides zesty brightness and a fresh citrus punch that lifts the creamy sauce.
- Crème fraîche: Gives the sauce a smooth, tangy creaminess that feels indulgent without being heavy.
How to Make Lemon Cream Chicken Recipe
Step 1: Preheat and sear
First things first, preheat your oven to 400 degrees F (200 degrees C) while heating olive oil in a large oven-safe skillet over medium-high heat. Add the butter and swirl it around until melted and fragrant. Season your chicken thighs generously with salt and pepper. Then, place them skin-side down in the skillet and sear each side until the skin is golden brown and crispy, about 3 to 4 minutes per side. This step locks in the juices and builds that irresistible crispy texture you’ll love.
Step 2: Roast
Once beautifully seared, scatter fresh thyme sprigs over the chicken for a lively herbal note. Carefully transfer the skillet to your preheated oven and roast until the chicken reaches an internal temperature of 165°F and the meat is cooked through, about 25 minutes. This slow roasting ensures tender, juicy chicken with rich depth from the herbs.
Step 3: Make sauce
Remove the skillet from the oven (remember: the handle will be hot!) and transfer the chicken to a serving platter, covering it to keep warm. Pour off all but one tablespoon of fat from the pan, then add the fresh lemon juice to deglaze it. Stir for about a minute, scraping up all those delicious browned bits left from the chicken and butter. Next, add the crème fraîche to the skillet and stir until it melts into a smooth, bubbly sauce. If the sauce feels too thick, you can thin it with a splash of chicken broth for the perfect consistency.
Step 4: Finish
Return the chicken thighs to the skillet, smothering them in that gorgeous lemon cream sauce. Sprinkle the dish with fresh lemon zest and black pepper for a final burst of flavor and color. Garnish with extra thyme sprigs and lemon slices if you want to add a touch of elegance. Your Lemon Cream Chicken Recipe is now complete and ready to wow everyone at the table.
How to Serve Lemon Cream Chicken Recipe
Garnishes
A sprinkle of freshly grated lemon zest and a few bright green thyme leaves do wonders to enhance both the visual appeal and fresh aroma of this dish. Adding thin lemon slices around the plate or tucked under the chicken can make your presentation look effortlessly sophisticated. These little touches show the care and love you poured into the recipe.
Side Dishes
This Lemon Cream Chicken Recipe pairs beautifully with simple, comforting sides. Creamy mashed potatoes or buttery polenta make an excellent base to soak up the luscious lemon sauce. For a lighter option, try serving it alongside steamed green beans or roasted asparagus to add a vibrant, crisp contrast. A fluffy rice pilaf also mixes well, capturing the sauce’s creamy essence beautifully.
Creative Ways to Present
If you’re feeling playful, try plating this Lemon Cream Chicken Recipe over a bed of sautéed baby spinach or garlic-infused quinoa for added texture and color. You could even pull the chicken off the bone, shred it gently, and serve it as a filling for warm wraps or savory crepes. No matter how you present it, the creamy lemon sauce is sure to shine and make your meal memorable.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Cream Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Keep both the chicken and sauce together to prevent the meat from drying out and to preserve those vibrant flavors. When you’re ready to eat again, the sauce will help keep the chicken moist and delicious.
Freezing
This dish freezes well! Place cooled chicken thighs and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture. Freezing is a fantastic way to have a comforting homemade meal ready to go whenever you need it.
Reheating
To reheat, gently warm the Lemon Cream Chicken Recipe in a skillet over low heat, ensuring the sauce simmers but does not boil so it stays creamy and doesn’t separate. You can add a splash of chicken broth or cream if the sauce thickens too much. Alternatively, reheat in the oven at 325 degrees F, covered to keep moisture in.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, but keep in mind that chicken breasts tend to be leaner and can cook faster, so watch the cooking time closely to avoid drying them out. Thighs are preferred here for their rich flavor and juiciness that pairs beautifully with the creamy lemon sauce.
What can I substitute for crème fraîche?
If crème fraîche is hard to find, sour cream or full-fat Greek yogurt can be good alternatives. Just stir them in gently over low heat to prevent curdling and enjoy a similar tangy creaminess in your sauce.
Is it okay to use dried thyme instead of fresh?
You can use dried thyme in a pinch, but fresh thyme truly brightens this Lemon Cream Chicken Recipe with its vibrant aroma. If using dried, use about one-third of the amount and add it earlier during roasting so its flavor develops fully.
Can I make this recipe gluten-free?
Yes! This Lemon Cream Chicken Recipe is naturally gluten-free as is, provided you use gluten-free chicken broth or homemade broth if thinning the sauce. Always double-check any packaged ingredients to ensure they meet your dietary needs.
How do I tell when the chicken is fully cooked?
The best way is to use a meat thermometer and check the internal temperature; it should reach 165°F for safe consumption. The juices should run clear when pierced and the meat should feel tender but firm.
Final Thoughts
Give this Lemon Cream Chicken Recipe a try and you’ll see why it’s one of those dishes you want to make again and again. Its bright citrus notes paired with deep, creamy richness create a harmony of flavors that feels both special and homey. Whether for a weeknight dinner or a special gathering, this recipe brings warmth, comfort, and a little bit of sunshine to your table. I can’t wait for you to fall in love with it as much as I have!
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Lemon Cream Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Roasting
- Cuisine: French
Description
This Lemon Cream Chicken recipe features tender bone-in chicken thighs seared to golden perfection and roasted with fresh thyme. The dish is finished with a luscious lemon crème fraîche sauce, bringing a bright, tangy creaminess that perfectly complements the savory chicken. Ideal for a comforting yet elegant dinner, this recipe serves 8 and is ready in just 40 minutes.
Ingredients
Chicken
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 4 fresh thyme sprigs
Cooking Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
Sauce
- 1 large lemon, juiced and zested
- 1/2 cup crème fraîche
- 1 tablespoon chicken broth (optional, for thinning sauce)
Instructions
- Preheat and sear: Preheat your oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the butter and swirl to coat the pan. Season the chicken thighs generously with salt and pepper. Place them skin-side down in the skillet and cook until the skin is browned and crisp, approximately 3 to 4 minutes per side.
- Roast: Scatter fresh thyme sprigs over the seared chicken. Transfer the skillet to the preheated oven and roast until the chicken is fully cooked through, reaching an internal temperature of 165°F, around 25 minutes.
- Make sauce: Carefully remove the skillet from the oven (use oven mitts as the handle will be hot). Transfer the chicken to a warm platter and cover to keep warm. Remove all but 1 tablespoon of fat from the skillet. Add the lemon juice to deglaze the pan, stirring to loosen any browned bits on the bottom. Let it simmer for one minute, then add the crème fraîche. Stir the sauce until it is melted and bubbly. If the sauce is too thick, thin it out with a tablespoon of chicken broth.
- Finish: Return the chicken thighs to the skillet, coating them well with the creamy lemon sauce. Sprinkle the lemon zest and additional black pepper over the top. Garnish with extra thyme sprigs and lemon slices if desired before serving.
Notes
- Ensure chicken thighs reach an internal temperature of 165°F for safe consumption.
- Using an oven-safe skillet simplifies the process, allowing you to sear and roast in the same dish.
- Crème fraîche can be substituted with sour cream or heavy cream if unavailable.
- To make the sauce lighter, you can omit the butter or reduce the amount used for searing.
- Serving suggestion: this chicken pairs beautifully with roasted vegetables or a simple green salad.
