If you’re on the lookout for a dish that feels both comforting and delightfully fresh, this Lemon Cream Chicken Recipe is an absolute winner. Featuring juicy, golden-browned chicken thighs bathed in a luxuriously creamy lemon sauce, it balances richness with bright citrus zing like a dream. The simplicity of handful ingredients comes together in a way that feels effortlessly elegant, perfect for a family dinner or sharing with friends when you want to impress without the stress.
Ingredients You’ll Need
Every ingredient in this Lemon Cream Chicken Recipe plays a key role, creating layers of flavor and texture that make the dish truly special. The combination is simple, but each component—from herbs to dairy—adds depth and vibrance that you’ll notice in every bite.
- Olive oil: Essential for searing the chicken and adding a fruity base flavor while preventing sticking.
- Butter: Melts into the pan to enrich the sauce and helps brown the chicken beautifully.
- Bone-in chicken thighs: Juicy, tender, and full of flavor, they stay moist through roasting.
- Coarse sea salt and freshly ground black pepper: Enhance the natural flavors and add savory aromatic notes.
- Fresh thyme sprigs: Bring an earthy, herbaceous aroma that perfectly complements the lemon.
- Large lemon, juiced and zested: The star of the recipe—fresh lemon juice adds bright acidity while zest provides a punch of citrus oils.
- Crème fraîche: Creates a silky, tangy cream sauce that coats the chicken and balances the lemon’s tartness.
How to Make Lemon Cream Chicken Recipe
Step 1: Preheat and Sear
Start by preheating your oven to 400 degrees F (200 degrees C). While it heats, warm olive oil and butter in a large, oven-safe skillet over medium-high heat. Season your chicken thighs generously with salt and pepper. Place them skin-side down in the skillet and cook for about 3 to 4 minutes on each side until they develop a gorgeous golden crust. This searing step locks in juices and builds flavor, so don’t rush it!
Step 2: Roast the Chicken
Once your chicken thighs are beautifully browned, scatter fresh thyme sprigs over them for that herbaceous lift. Then transfer the whole skillet to your preheated oven. Roast the chicken until it reaches an internal temperature of 165°F, about 25 minutes. This roasting step ensures perfectly cooked, tender chicken that stays juicy inside with crispy skin outside.
Step 3: Make the Lemon Cream Sauce
Carefully remove the skillet from the oven. To keep the chicken warm, transfer it to a platter and tent it with foil. Pour off all but one tablespoon of fat from the pan—this trimmed amount is just right for the sauce. Add fresh lemon juice to the hot skillet and stir well to deglaze, scraping up those flavorful browned bits from the bottom. Let it simmer for a minute. Next, stir in the crème fraîche until melted and the sauce is bubbly and smooth. If it’s too thick, thin it out gently with a spoonful of chicken broth to your desired consistency.
Step 4: Finish and Serve
Return the chicken to the pan, nestling each piece into the luscious lemon cream sauce and gently tossing to coat. Sprinkle generously with lemon zest and a few cracks of black pepper to brighten the presentation. Garnish with fresh thyme sprigs and optional lemon slices for that fresh, vibrant look. This step brings everything together into a dish that’s loaded with flavor and guaranteed to wow.
How to Serve Lemon Cream Chicken Recipe
Garnishes
A little sprinkle of fresh thyme leaves and thin lemon slices just before serving adds a beautiful pop of color and enhances the lemon-herb aroma that makes this dish unforgettable. These simple garnishes make your presentation feel like a special occasion.
Side Dishes
This Lemon Cream Chicken Recipe pairs perfectly with light and fluffy sides. Think buttery mashed potatoes that soak up every bit of sauce, roasted vegetables for a touch of sweet-earthy crunch, or even a crisp green salad to lighten the plate. Rice pilaf or creamy polenta work wonderfully too for that extra cozy touch.
Creative Ways to Present
Want to impress your guests? Serve each chicken thigh with a drizzle of sauce in individual shallow bowls, topped with microgreens or edible flowers for a stunning effect. Alternatively, pile the chicken atop a bed of quinoa or couscous with scattered toasted nuts and a squeeze of extra lemon juice to elevate the textures and flavors even more.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Cream Chicken Recipe in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so give it a gentle stir or warm it slightly before serving again to bring it back to its creamy best.
Freezing
If you want to enjoy this dish later, freeze the cooked chicken and sauce together in a freezer-safe container, leaving some space for expansion. It will keep well for up to 2 months. When thawing, do so overnight in the fridge for best texture.
Reheating
Reheat leftovers gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving at high power, which can dry out the chicken and scramble the delicate cream sauce.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute boneless chicken breasts, but be careful not to overcook them as they dry out faster. Searing and roasting times will be shorter; cooking until just opaque and tender is key.
What if I don’t have crème fraîche? What’s a good substitute?
You can use sour cream or full-fat Greek yogurt as a substitute, but add it off heat to prevent curdling. Heavy cream also works if whipped slightly to thicken the sauce.
Can this recipe be made dairy-free?
Absolutely! Swap butter for a plant-based oil and replace crème fraîche with coconut cream or a dairy-free cashew cream for a luscious, rich sauce that keeps all the flavor intact.
How can I make the sauce more tangy?
If you crave more lemon punch, increase the lemon juice slightly and add a touch of lemon zest right at the end to brighten all the flavors without overpowering the creaminess.
Is this recipe suitable for meal prep?
Yes! Because of its sturdy ingredients and flavorful sauce, this dish reheats beautifully and can be portioned out for easy lunches or dinners during a busy week.
Final Thoughts
There’s something so satisfying about a dish that feels both indulgent and fresh at the same time, and this Lemon Cream Chicken Recipe hits that mark every time. Whether you’re cooking for a crowd or a quiet night in, it’s straightforward enough to make any day feel special. I can’t wait for you to try it and add your own personal touch to this cherished favorite!
Print
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 tangy, creamy lemon sauce made with crème fraîche, creating a rich and flavorful meal perfect for any dinner occasion.
Ingredients
Chicken
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt and freshly ground black pepper, to taste
- 4 fresh thyme sprigs
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 olive oil in a large oven-safe skillet over medium-high heat, then add butter and swirl it to coat the pan evenly. Season the chicken thighs with salt and pepper. Place the chicken skin-side down in the skillet and cook until the skin is browned and crispy, about 3-4 minutes per side.
- Roast: Scatter the fresh thyme sprigs over the chicken in the skillet. Transfer the skillet to the preheated oven and roast the chicken until it reaches an internal temperature of 165°F (74°C) and is thoroughly cooked, about 25 minutes.
- Make sauce: Carefully remove the hot skillet from the oven. Transfer the chicken to a platter and cover it to keep warm. Remove all but 1 tablespoon of fat from the skillet to avoid excess grease. Add the lemon juice to the skillet, stirring to deglaze and release any browned bits from the bottom. Let it simmer for about 1 minute. Stir in the crème fraîche until the sauce is melted and bubbly. If the sauce is too thick, thin it by adding a tablespoon of chicken broth.
- Finish: Return the chicken to the skillet and gently coat it in the lemon cream sauce. Sprinkle the dish with lemon zest and freshly ground black pepper. Garnish with additional thyme sprigs and lemon slices if desired. Serve hot.
Notes
- Using bone-in chicken thighs adds flavor and keeps the meat juicy and tender.
- Ensure to deglaze the pan thoroughly to capture all the browned bits for a richer sauce.
- Crème fraîche adds a smooth, tangy element that balances the lemon’s acidity perfectly.
- If crème fraîche is unavailable, sour cream can be used as a substitute but may alter the texture slightly.
- This dish pairs well with roasted vegetables, rice, or crusty bread to soak up the delicious sauce.
