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Crispy-skinned creamy lemon and herb chicken thighs slathered in a drool-worthy sauce makes a deceptively easy weeknight meal.
Right now we’re craving comfort and boy do these creamy lemon and herb chicken thighs deliver. Today’s recipe has it all. It’s tasty, quick, family-friendly and as cozy as a fuzzy pair of slippers.
The sauce is creamy and lemony and herby and the chicken is succulent with a crispy skin. It pairs beautifully with mashed potatoes or a big green salad if you’re feeling a little less indulgent. And it’s on the table in under an hour, which makes it ideal for a busy weeknights.
Let’s talk ingredient substitutions
Bone-in, skin-on, chicken thighs are inexpensive, flavorful, and the most forgiving in cooking. Meaning, it’s much easier to over-cook a boneless, skinless chicken breast than bone-in chicken thighs. That said, you can substitute other cuts of chicken as long as you adjust your cooking time.
Boneless, skinless chicken breasts can be substituted, but will only need a quick sear (about 2 mins per side) and less time in the oven depending upon their thickness.
I do recommend sticking with fresh herbs and lemon if possible for the best flavor, but if you only have rosemary in your crisper, double up on that. No fresh lemons? Add a few shakes of lemon pepper seasoning.
Have parsley and thyme? Use those. Only have dried herbs? Use a tablespoon of those and add some chives or scallions when you add the cream for a pop of freshness.
This recipe can easily be adapted and tweaked based on what you have available or to suit your personal tastes. Experiment!
Tips for success
- I love a cast iron skillet for these creamy lemon and herb chicken thighs because it gives a great sear (yielding crispy skin) and moves seamlessly from the stovetop to the oven.
- If you like your chicken thighs extra saucy, add a splash more stock or heavy cream.
- Be sure to let the creamy sauce reduce and thicken before serving.
- Serving suggestions: mashed potatoes or creamy cauliflower mash with roasted broccoli or a spinach salad.
More easy chicken recipes
- Chicken Breasts with Creamy Spinach Sauce
- Chicken Breasts with Creamy Sun-Dried Tomato Sauce
- Braised Chicken with Grapes
- Chicken Piccata
- Mustard Glazed Sheet Pan Chicken
New to cast iron? Here’s everything you need to know about cooking in cast iron pans!
Crispy-skinned creamy lemon and herb chicken thighs slathered in a drool-worthy sauce makes a deceptively easy weeknight meal.
- 1 Tbsp canola or vegetable oil
- 4 bone-in chicken thighs (with skin)
- Kosher salt and pepper
- 4 cloves garlic, peeled and smashed
- 4 sprigs rosemary
- 6 sprigs thyme
- 1 lemon, thinly sliced
- 3/4 cup dry white wine
- 1/2 cup chicken stock
- 1/2 cup heavy cream
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Preheat the oven to 450 degrees. Heat a medium cast iron or oven-safe skillet over med/high heat and season the chicken generously on both sides with kosher salt and pepper.
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Add the oil to the skillet and carefully lay the chicken thighs in the pan, skin-side down. Cook for 6-8 minutes until skin is golden brown and crispy. Flip over and cook another 5 mins.
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Remove the chicken from the skillet and place on a plate. Pour off the oil.
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Add the smashed garlic cloves, herbs, lemon slices, white wine, and chicken stock to the skillet and bring to a boil. Reduce to simmer.
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Arrange the chicken in the pan, skin side up and place the skillet in the oven. Roast the chicken until cooked through (an internal temperature of 160 degrees F), about 20 mins.
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Take the pan out of the oven, remove the chicken to a plate and tent with foil.
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Place the pan on the stove over medium/high heat and add the cream to the sauce. Simmer and stir until it thickens slightly. Season with kosher salt and pepper to taste.
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Serve the chicken with the sauce spooned over the top and garnish with the lemon slices and herbs.
- I love a cast iron skillet for these creamy lemon and herb chicken thighs because it gives a great sear (yielding crispy skin) and moves seamlessly from the stovetop to the oven.
- If you like your chicken extra saucy, add a splash more stock or heavy cream.
- Be sure to let the sauce reduce and thicken before serving.
- Serving suggestions: mashed potatoes or creamy cauliflower mash with roasted broccoli or a spinach salad.
Update Notes: This post was originally published in January 2017 but was republished with tips in March 2020.
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Karen @ Seasonal Cravings says
Loving the crispy skin on that chicken. I know my kids would go for this and I need meals they will eat! Happy New Year!
Cathy says
Me too Karen. That’s why I love your blog…so many great family-friendly recipes.
Mary Ann | The Beach House Kitchen says
Loving this Cathy! That sauce sounds so delicious. I love the touch of some cream to make it just a bit decadent!
Cathy says
Thanks Mary Ann. I tried to resist the cream, but it just makes it. I’ll just skip dessert!
rebecca | DisplacedHousewife says
I don’t do well without as well…it makes me want to then eat everything!!! This chicken looks absolutely mouthwatering. So good!! Happy New Year to you and your family!! xoxo
Cathy says
Thanks Rebecca! Happy new year to you and yours. And I resolve to not restrict…but maybe be a hair more reasonable in 2017.
Jennifer @ Seasons and Suppers says
Lemon and chicken is just one of my all time favourite combinations, so I can’t wait to try this. Beautiful photos!
Cathy says
I’m a sucker for lemon and chicken too Jennifer!
Cheyanne @ No Spoon Necessary says
Back to reality does stink.. BUT I am with you, I’m ready for a reset, or at least my body is! 😉 These chicken thighs look absolutely delicious!! I want to take a bite out of my screen! Love that crispy skin and that creamy-dreamy sauce!!!! I hope you had a wonderful holiday, friend!! Cheers! <3
Cathy says
Alllll about the crispy skin Chey!
Cindy says
Wow you are so right… cozy cold and delicious all while in slippers. Love citrus chicken. Thanks for sharing.
Cathy says
If I never have to change out of my slippers Cindy I’d be the happiest girl.
Betty says
Perfect, simple indulgence! Delish! Thanks for sharing.
Cathy says
So glad you enjoyed the recipe Betty!
Michelle says
This recipe was delicious… my family couldn’t get enough of it. I just made it more saucy because my kids love saucy food. I foresee this becoming a staple in our home. Thank you!
Cathy says
A little extra sauce is always a good thing! So glad your family enjoyed the recipe.
Emily Hiller says
This looks delicious. Do you think I could substitute beef broth? I just made a huge batch, and of course have no chicken stock in the fridge :/
Cathy says
If you don’t have chicken stock on hand, I would recommend simply adding water in it’s place instead of beef stock. The addition of beef stock may alter the flavor too much, but you can certainly play around with it!
Rosemary1818 says
This is an exceptional recipe! I added some half-and-half with a corn starch/broth slurry to thicken the sauce. Yum! I also added some potato wedges. This recipe will go into regular rotation. Next time, I think I’ll double the sauce!
Cathy Roma says
so glad you enjoyed. and there can never be enough sauce!!