Lemon Cream Chicken Recipe

This Lemon Cream Chicken recipe is a simple yet elegant dish that’s perfect for a weeknight dinner or a special occasion. Tender, juicy chicken thighs are pan-seared and roasted to perfection, then coated in a bright and creamy lemon sauce. It’s a flavorful and satisfying meal that’s ready in just 40 minutes.

Why You’ll Love This Recipe

• Flavorful: The combination of lemon, herbs, and crème fraîche creates a bright and flavorful sauce that complements the chicken beautifully.
• Easy to make: This recipe is simple to follow and requires minimal prep work.
• Quick: It’s ready in just 40 minutes, making it perfect for busy weeknights.
• Versatile: Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

this Recipe

Ingredients for Lemon Cream Chicken

This recipe uses just a few simple ingredients to create a flavorful and satisfying dish. Here’s what you’ll need:

• Bone-In Chicken Thighs: Chicken thighs are ideal for this recipe because they are more flavorful and juicy than chicken breasts.
• Olive Oil: Used for searing the chicken.
• Butter: Adds richness and flavor to the sauce.
• Coarse Sea Salt and Freshly Ground Black Pepper: To season the chicken.
• Fresh Thyme Sprigs: Adds a fragrant, earthy note.
• Lemon: Both the juice and zest are used for a bright citrus flavor.
• Crème Fraîche: A thick, tangy French dairy product that adds a creamy and luxurious texture to the sauce.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

How to Make Lemon Cream Chicken

Step 1: Preheat and Sear the Chicken

Preheat your oven to 400 degrees Fahrenheit. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the butter and swirl to coat the pan. Season the chicken thighs generously with salt and pepper and place them skin-side down in the skillet. Cook until browned on one side, then flip and cook for 1 minute more.

Step 2: Roast the Chicken

Scatter the thyme sprigs over the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit, about 25 minutes.

Step 3: Make the Lemon Cream Sauce

Remove the skillet from the oven and transfer the chicken to a platter. Cover with foil to keep warm. Return the skillet to the stovetop over medium heat. Remove all but 1 tablespoon of fat from the skillet. Add the lemon juice and stir to scrape up any browned bits. Simmer for 1 minute, then add the crème fraîche and stir until melted and bubbly. If the sauce is too thick, add a tablespoon of chicken broth.

Step 4: Finish and Serve

Return the chicken to the skillet and coat in the lemon cream sauce. Sprinkle with lemon zest and additional pepper. Garnish with fresh thyme sprigs and small lemon slices, if desired. Serve immediately.

Tips for Making the Recipe

• Crème fraîche: Crème fraîche is a thick, tangy French dairy product that adds a creamy texture to the sauce. Sour cream is the closest substitute, but crème fraîche has a higher fat content and a milder flavor.
• Chicken: Boneless, skinless chicken thighs or chicken breasts can be used instead of bone-in chicken thighs. Adjust the cooking time accordingly.
• Lemon: Use fresh lemon juice and zest for the best flavor.

How to Serve Lemon Cream Chicken

• Weeknight dinner: This dish is perfect for a quick and easy weeknight meal.
• Special occasion: The elegant presentation makes it suitable for a special occasion or a dinner party.

Make Ahead and Storage

Storing Leftovers

Store leftover Lemon Cream Chicken in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the microwave or oven until heated through.

FAQs

Can I use a different type of herb?
Yes, you can use other fresh herbs, such as rosemary or tarragon, instead of thyme.

Can I make this recipe ahead of time?
Yes, you can cook the chicken and make the sauce ahead of time. Store them separately in the refrigerator for up to 2 days. Reheat and combine just before serving.

Can I freeze this recipe?
Yes, you can freeze the cooked chicken. Allow it to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

My sauce is too thin, what should I do?
If your sauce is too thin, you can thicken it by simmering it for a few more minutes or by adding a small amount of cornstarch mixed with water.

There you have it! A simple and delicious recipe for Lemon Cream Chicken. I hope you enjoy it!

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