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Creamy Lemon Garlic Chicken is my answer to the eternal weeknight dinner challenge when you want bold flavors and a cozy sauce without a sink full of dishes. The juicy chicken thighs take on tangy brightness from lemon juice and zest, and all that flavor gets swirled into a creamy pan sauce you will want to spoon over everything. I started serving this on especially busy nights and it has become a staple when I crave comfort food in a hurry.
The first time I cooked this creamy lemon garlic chicken I was blown away by how much flavor you get from just a few pantry basics and fresh lemons. Now it is the dish I rely on when I want to impress my guests or just treat myself after a long day.
Ingredients
- Boneless skinless chicken thighs: For juicy tender bites that soak up the sauce. Look for thighs that are uniform in size for even cooking. You can also use chicken breasts with an adjusted cook time.
- Chicken broth: Adds savory depth to the pan sauce. Choose low sodium to control saltiness or homemade for the freshest flavor.
- Dijon mustard: Brings a subtle tang that cuts the richness and brings out the other flavors. Use authentic Dijon for the best result or try stone ground for extra texture.
- Salt: To enhance overall flavor. Omit or reduce for a lower sodium option.
- Fresh garlic: Gives the sauce its signature bite and aroma. Jumbo fresh cloves will have a juicier vibrant taste than pre-chopped jarred garlic.
- Lemon zest: For that extra citrus punch. Choose unwaxed lemons and zest just the yellow part for clean flavor.
- Lemon juice: The star for brightness and tang. Freshly squeezed is a must for pure flavor.
- Heavy cream: Makes the sauce luscious and thick. Only use real heavy cream for the silky consistency you want.
- Olive oil: For marinating the chicken and helping with browning. Go for extra virgin for richness.
- Fresh parsley and lemon slices: For garnish and color. Choose flat leaf parsley for a milder herb note.
Step-by-Step Instructions
- Marinate the Chicken:
- In a resealable bag or mixing bowl layer in chicken thighs chicken broth olive oil Dijon mustard salt minced garlic lemon zest and lemon juice. Massage or stir to thoroughly coat the thighs and let marinate at least twenty minutes. Do not throw out the marinade as it boosts the final flavor.
- Brown the Chicken:
- Place a large skillet over medium high heat. Lay the marinated chicken thighs in an even layer and cook uncovered about five to six minutes per side until golden brown and fully cooked through. The internal temperature should read one hundred sixty five degrees Fahrenheit for safe eating. Once they are done move the thighs to a plate and cover lightly to keep warm.
- Reduce the Marinade:
- Pour the reserved marinade straight into the same skillet. Let it bubble over medium heat about five to ten minutes until it is reduced by half and slightly thickened. This concentrates the flavors and ensures the sauce is safe to eat as it is fully cooked.
- Make it Creamy:
- Turn the heat down to medium low. Stir in heavy cream slowly so it mellows into the marinade without bubbling over. Mix well to create a smooth uniform sauce with a pale yellow color.
- Finish and Serve:
- Return the cooked chicken thighs and any plate juices to the skillet. Simmer an additional minute or two until the chicken is heated through and the sauce fully coats it. Sprinkle plenty of chopped fresh parsley and arrange thin lemon slices on top for a pop of color and extra lemon aroma. Serve hot with your choice of side.
My favorite part about this dish is how the lemony aroma fills my kitchen and reminds me of cooking with my mom. She always said fresh lemon wakes up everything and now I see exactly what she meant when I make this for my family.
Storage Tips
Store any leftover chicken and sauce in a sealed container in the fridge for up to three days. For longer keeping spoon cooled chicken and sauce into a freezer safe container and freeze up to two months. When reheating especially from frozen add a small splash of chicken broth or heavy cream and stir gently as the sauce may naturally separate but will come back together with light mixing.
Ingredient Substitutions
If you are out of chicken thighs chicken breasts work great just check doneness carefully. For a different tang try white wine vinegar in place of lemon juice but expect a softer flavor. Stone ground mustard is a strong stand in for Dijon bringing big flavor without changing the classic taste. If heavy cream is not available use half and half but the sauce will be a little lighter.
Serving Suggestions
This chicken is perfect over fluffy rice buttery egg noodles or orzo to soak up the sauce. For veggies green beans steamed broccoli or sautéed zucchini pair like a dream. For gatherings I love making a big pot and serving right out of the skillet with a big salad and crusty bread to mop up every last drop of sauce.
Cultural and Historical Context
Lemon and garlic with chicken is a classic pairing across Mediterranean cuisine from Greek avgolemono to French poulet au citron. The creamy sauce in this version gives a Southern American comfort food spin while keeping those timeless bright and savory profiles.
Common Recipe Questions
- → What are the best sides to serve with this dish?
It pairs well with rice, orzo, egg noodles, or mashed potatoes. Green beans and other steamed vegetables also complement the flavors nicely.
- → Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts can be used. Be sure to adjust cooking times and check for doneness at 165°F internal temperature.
- → Is it possible to substitute fresh lemon juice?
Fresh lemon juice is preferred for its flavor. If unavailable, a splash of white wine vinegar can be used, but the taste will be less vibrant.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- → Does the creamy sauce freeze well?
The sauce can be frozen with the chicken, though it may separate slightly after thawing. Stir well after reheating to restore texture.