Cook chicken thighs with creamy lemon sauce in under an hour!

Print this recipe
Looking for a unique, restaurant-quality dish to make for friends or family tonight? This chicken with creamy lemon sauce will make an outstanding impression. Whole chicken thighs are left bone-in for more flavor, while the light, citrus-infused sauce ties together the tender meat and crispy chicken skin. This recipe also fits the bill for a romantic date night at home.
To make it even more appealing, the recipe can be prepared in less than an hour. Save some extra time by using boneless chicken thighs, which will cook even faster. The delicate lemon cream sauce balances out with white wine and Parmesan cheese for an extra umami flavor that people will love. The key to this recipe is to make sure frying leaves the chicken skin crispy. If that is correct, everything else will fall into place.
Cooktop Cove
Chicken Thighs with Creamy Lemon Sauce
15 minutes
50 minutes
65 minutes
6 chicken thighs, bone-in and skin on
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/2 cup white cooking wine
1/2 cup low-sodium chicken stock
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Juice of 1 lemon
2 teaspoons ground paprika
4 sprigs fresh thyme
Kosher salt and fresh ground black pepper
Parsley, chopped, or lemon zest (optional)
Preheat the oven to 400 F.
Liberally season both sides of the chicken with salt, pepper and paprika.
Melt the butter in a large skillet over medium-high heat.
When the butter is melted, add the chicken to the skillet, skin-side down.
Cook until the skin is golden and crispy, about 2 to 3 minutes. Cook the chicken only on one side. This process may be done in batches. Retain the grease, and place the chicken thighs in a large baking dish.
Add the garlic and thyme to the skillet, and allow to cook until the garlic becomes fragrant and slightly browned, about 1 to 2 minutes.
Whisk in the flour to the skillet until the mixture becomes a roux, or a thick paste.
Add the wine, chicken stock, lemon juice and heavy cream, and bring to a simmer, stirring occasionally to break up the roux.
Reduce the heat to medium. Do not let the sauce boil, as the cream may cause the sauce to break. Simmer about 5 minutes.
Add the grated Parmesan, and stir until melted. Carefully pour the finished sauce over the chicken in the baking dish.
Place the baking dish, uncovered, in the oven, until the chicken is fully cooked, about 30 minutes.
Remove the dish from the oven, and serve the chicken hot on individual plates, garnished with fresh chopped parsley or fresh-grated lemon zest.
Print this recipe

This is one of the 'easiest and quickest' recipes we’ve encountered. One bite and you’ll be hooked.
September 26   ·  
This is an Italian-spiced recipe, using thyme, parsley and fennel seed to flavor the dish. You can also opt for a Mexican-themed version by replacing these Either way, this is easy and delicious!
September 25   ·  
We know, mixing potatoes and lasagna noodles sounds a little bit weird. However, this delicious casserole turns out to be the perfect encounter of two perfect comfort foods that will please both your family and friends. Guaranteed!
September 25   ·  
There are simple fixes that can take your wooden furniture from looking like it belongs on a curb side to a totally restored and like-new look.
September 21   ·  
Not sure what to do with your browning bananas? Check this out!
September 10   ·  
We've all been there. The clock says it's time to eat, but you have no time (or desire) to head to the kitchen for 30-minutes of prepping and cooking.
September 9   ·