Lemon Cream Chicken

overhead close up chicken thigh with skin in lemon cream sauce

5 from 7

Tender, juicy, and full of mouthwatering flavor, this Lemon Cream Chicken recipe calls for just 5 main ingredients plus some simple seasonings and a few minutes of prep.

Prep Time5

Cook Time35

Total Time40

Course: dinner

Cuisine: American

Keyword: creamy lemon chicken, easy chicken recipes, lemon cream chicken

Servings:

Ingredients

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
1 large lemon , juiced and zested
1/2 cup crème fraîche

Instructions

Preheat the oven to 400 degrees.
Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes. Add the butter and then once melted, swirl to coat. Season the chicken generously with salt and pepper and place skin side down in the skillet. Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more.
Scatter the thyme sprigs over the chicken and transfer the skillet to the oven. Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165F, about 25 minutes.
Remove skillet from the oven (CAREFUL - the handle will be hot!) 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 brown bits. Simmer for 1 minute, then add the creme fraiche and stir until melted and bubbling. (If the sauce is too thick, add a tablespoon of chicken broth.)
Return chicken to the skillet and coat in the sauce. Sprinkle with lemon zest, additional pepper, and garnish with small fresh thyme sprigs and small lemon slices, if desired.

Notes

Crème fraîche. This is a thick, rich, and tangy French dairy product and can typically be found in the dairy aisle or mixed in with specialty cheeses. Sour cream is the closest substitute but crème fraîche has a higher fat content, milder flavor, and melts more easily. Crème fraîche is also less likely to curdle when heated or combined with acidic ingredients, like lemon juice, making it ideal for cooking. I don't recommend using Greek yogurt since it doesn't have the same smooth texture or mild flavor.

Using Boneless Chicken Thighs or Chicken Breasts. Bone-in chicken thighs with the skin on will give you the best results for this recipe - they roast up tender and juicy, with the most flavor, and fantastic crispy skin. However, this recipe will work with boneless thighs or boneless chicken breast. You will need to adjust the cooking time, however, since bone-in thighs take longer to cook.

Nutrition