I absolutely love one pot chicken recipes like this, because it makes cooking and cleanup so much easier. I start by making the creamy lemon sauce on the stovetop, then add the lemon butter chicken thighs to the skillet and bake everything in the oven. It comes out so tasty, and the citrusy lemon flavor is just perfect!
What’s in this Creamy Lemon Butter Chicken recipe?
The lemon sauce for this baked chicken, made with heavy cream, is the star of the show! A few other simple, inexpensive ingredients is all you need.
Chicken Thighs: Use bone-in, skin-on chicken thighs for the most flavorful results. Boneless thighs work, but you’ll need to reduce the cooking time in the oven. Lemon Pepper: This adds a bright, peppery flavor to the chicken. Butter: Salted butter lends great flavor to the sauce. Garlic: Use fresh garlic cloves, or garlic paste, for the lemon sauce. Chicken Broth: This helps fill out the sauce. Heavy Cream: This is key to the silky, creamy consistency of the lemon butter sauce! You can use half and half, but the sauce won’t be quite as creamy. Parmesan Cheese: For the best flavor and consistency, use freshly grated parmesan cheese. Lemon Juice: I always recommend using freshly squeezed lemon juice over anything from a bottle, especially when it’s such a key ingredient like it is here. Thyme: Fresh thyme creates a subtle herbaceous flavor. Use it as a garnish as well to really send this dish over the top. Baby Spinach: Fresh spinach is preferred over canned or frozen.
Variations to Try
Craving a more intense lemon butter flavor with this chicken recipe? I’ve had success sprinkling in some fresh lemon zest–either with the rest of the seasonings, or on top of the chicken as a garnish. You can also mix in some extra greens, like kale and/or arugula, along with the spinach if you really want to enhance the nutrients in this dish.
How to Store and Reheat
To store, let leftover lemon butter chicken thighs and sauce cool to room temperature. Then store everything together in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, or in a skillet over medium heat, until warmed through. Stir in a splash of heavy cream as it warms up to get the lemon sauce back to a creamy consistency. I don’t recommend freezing this dish because the cream sauce won’t hold up well once frozen and thawed.
Notes and Tips
I recommend using a cast iron skillet or another oven-safe pan to make this a one-pot dish, so you can move it from the stovetop to the oven. If you don’t have one, simply transfer the chicken and lemon sauce to a baking dish at Step 10, then cook in the oven. The chicken is done when the internal temperature reaches 165°F; but because this is dark meat, I recommend cooking it to 170-175°F for the juiciest results. I usually serve these chicken thighs with some form of rice or pasta to help absorb all of the extra lemony, garlicky cream sauce!
How to Make Lemon Butter Chicken Thighs Step by Step
Season the Chicken Thighs: Preheat oven to 400°F. Then place 4 bone-in, skin-on chicken thighs in a bowl, and season with 1 teaspoon of kosher salt and 1 teaspoon of lemon pepper. Toss everything to fully coat the chicken in the spices, then set them aside. Melt the Butter: Heat a medium-large, oven-safe skillet (like cast iron) over medium-high heat. Add 2 tablespoons of salted butter and let it fully melt, making sure the entire base of the skillet is coated. Brown the Chicken: Add the seasoned chicken skin-side down, and sear for 3-4 minutes, or until golden brown; then flip and sear the other side. Remove the chicken from the skillet and set it aside. Deglaze and Cook Garlic: Return the skillet to the heat and add another 1 tablespoon of salted butter. Let it fully melt, stirring and deglazing the pan (scraping up any browned bits) at the same time. Then add 3 cloves of minced garlic and cook for 1-2 minutes, until fragrant. Make the Lemon Cream Sauce: Next, stir in ½ cup of low sodium chicken broth, 1 cup of heavy cream, ½ cup of grated parmesan cheese, ¼ cup of fresh lemon juice, and 1 teaspoon of fresh thyme leaves. Stir to fully combine ingredients, and bring the sauce to a boil; then reduce to a simmer, and allow it to thicken for about 5 minutes. Add the Spinach: Place 5 ounces of fresh baby spinach leaves in the cream sauce, then stir to wilt leaves slightly, but not fully. Bake the Chicken: Place the chicken thighs directly in the lemon cream sauce, place the entire pan in the oven, and bake for 25 minutes, or until the internal temperature reaches 165-175°F. Serve: Garnish the baked chicken dish with lemon slices and fresh thyme if desired. Then serve over rice, pasta, or mashed potatoes!
More Chicken Skillet Dinners We Love
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