Creamy Lemon Chicken (One Pan Skillet Recipe)
Dive into the heartwarming comfort of a skillet meal with our Creamy Lemon Chicken recipe. Perfect for those weeknights when you crave something delicious yet easy to prepare, this one-pan wonder combines the juicy succulence of chicken thighs with the zesty punch of lemon, all smoothed over with a creamy, garlic-infused sauce that’s absolutely to die for.
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Whether you’re looking to impress guests or simply treat your family to a meal that feels like a hug in a dish, this tender chicken with a creamy lemon sauce promises to deliver flavor, comfort, and convenience.
Want more delicious lemon recipes to try out? If you have some lemons left to use, why not make Crispy Greek-Style Lemon & Dill Potatoes as a delicious main course? Or for a simple option that works as a light meal or appetizer, make some Rosemary Lemon Boneless Chicken Thighs.
If you loved this recipe, and you’d like some more chicken recipes to make, why not start with the Slow Cooker Mississippi Chicken? This is a tasty main course that you can virtually set and forget in your slow cooker. Or for a lighter meal, make some Southwestern Chicken Soup.
Table of Contents
Why You’ll Love This Recipe
- Effortless Preparation: With a focused ingredient list and simple steps, this recipe is perfect for busy weeknights, allowing you to whip up a gourmet meal without spending hours in the kitchen.
- One Pan Means Easy Cleanup: Cooking everything in one skillet not only makes the process smoother but also significantly reduces the number of dishes you’ll have to wash afterward.
- Full of Flavor: The combination of fresh lemon with a creamy sauce creates a delicious harmony of flavors that perfectly complements the chicken thighs, ensuring each bite is bursting with taste.
- Versatile Serving Options: Serve this creamy lemon chicken over rice, pasta, or steamed vegetables for a complete, satisfying meal that can be tailored to suit any dietary preference.
What’s in This Creamy Lemon Chicken Recipe?
- Chicken Thighs, bone-in and skin-on: The choice of bone-in and skin-on chicken thighs ensures that the meat remains juicy and flavorful as it cooks, providing a rich base for our creamy lemon sauce.
- Salt and Pepper: A simple seasoning duo that is fundamental in enhancing the natural flavors of the chicken, creating a perfect balance with the creamy lemon sauce.
- Butter: Adds a velvety richness to the dish, allowing the sauce to take on a smooth, comforting texture that coats the chicken beautifully.
- Olive Oil: Olive oil is a kitchen staple known for its heart-healthy properties and ability to create a perfect sear on chicken. It also introduces a subtle, fruity undertone to the dish.
- Chicken Broth: Acts as the flavorful liquid base for the sauce, infusing the dish with depth and warmth while complementing the lemon and garlic.
- Lemon Juice: The star ingredient, adding a bright, tangy contrast to the creamy sauce, cutting through the richness and bringing a refreshing zest to the dish.
- Garlic Cloves: Minced garlic cloves contribute a pungent, aromatic warmth, enhancing the savory elements of the recipe and pairing seamlessly with the lemon.
- Onion: Diced onion introduces a slight sweetness and texture, serving as a foundational flavor that supports the overall harmony of the sauce.
- Milk: Lightens the sauce, providing a creamy texture and a mild, comforting backdrop for the more dominant flavors of lemon and garlic.
- Cornstarch: A thickening agent that helps achieve the perfect sauce consistency, ensuring it clings to the chicken and enhances every bite.
- Lemon and Parsley, optional garnish: Fresh slices of lemon and a sprinkle of parsley not only add a pop of color but also a burst of freshness, elevating the dish’s presentation and flavor profile.
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
How to Make Chicken in Lemon and Garlic Step by Step
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot enough when you’re ready to bake the chicken.
- Prepare the Chicken: Dry the chicken thighs with a paper towel, then season both sides with salt and pepper.
- Brown the Chicken: In a large skillet, melt 1 tablespoon of butter with olive oil over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until golden brown. (Photo 1)
- Mix the Sauce: Combine chicken broth, lemon juice, and minced garlic in a separate container. (Photo 2)
- Cook the Onion: Add diced onion and sauté until it’s soft and transparent after removing the chicken from the skillet. (Photo 3)
- Reduce the Broth: Pour the broth-garlic mixture into the skillet with onions. Bring to a boil, then simmer until the broth is reduced by half. (Photo 4)
- Add Butter and Thicken the Sauce: Introduce the remaining butter to the skillet. Whisk cornstarch into the milk in a small bowl, then slowly stir this mixture into the skillet. (Photos 5, 6 & 7)
- Bake the Chicken: Return the chicken to the skillet and place it in the preheated oven. Bake for 20-30 minutes until a thermometer inserted into the chicken reads 165°F (74°C) (Photo 8)
- Garnish and Serve: Add lemon slices and a sprinkle of parsley for a burst of freshness and color. (Photos 9 & 10)
Recipe Tips
- Ensure Even Cooking: Try to select chicken thighs that are roughly the same size to guarantee uniform cooking times and prevent some pieces from drying out while others are still undercooked.
- Searing Is Key: Don’t rush the searing process. It’s essential for developing the chicken’s flavor and adding depth to the sauce. A golden-brown crust not only looks appetizing but also locks in the juices.
- Lemon Quality: Use fresh lemons rather than bottled lemon juice for the best taste. The zest of the lemon can also be included for an extra citrus kick without additional sourness.
- Cornstarch Slurry: Mix the cornstarch with cold milk before adding it to the hot pan to avoid lumps in your sauce. This step is crucial for a smooth, velvety sauce.
- Oven-Proof Skillet: Ensure your skillet is oven-proof before beginning this recipe. If you don’t have one, you can transfer the contents to a baking dish for the oven stage, though this means more to clean up.
- Rest Before Serving: Allow the chicken to rest for a few minutes after baking but before slicing. This resting period lets the juices redistribute, ensuring that each bite is moist and flavorful.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning if necessary. Sometimes, extra salt, pepper, or lemon juice is all it takes to elevate the flavors.
- Fresh Herbs: If using fresh herbs as a garnish, add them just before serving to preserve their vibrant color and delicate flavor profiles.
Must Have!
Digital Thermometer
This kitchen thermometer is an essential tool for cooks of any skill level.
Alternative Cooking Methods
This chicken in lemon and garlic recipe can be adapted for both Instant Pot and slow cooker methods, offering convenience and flexibility to suit your kitchen setup or time constraints.
Instant Pot Method: To cook in an Instant Pot, follow the initial steps for seasoning and browning the chicken using the sauté function. After sautéing onions and reducing the broth-garlic mixture, place the chicken back in the pot, select the ‘Manual’ setting, and set the timer for 8 minutes at high pressure. Once cooked, allow a natural pressure release, thicken the sauce with the cornstarch slurry, and garnish before serving.
Slow Cooker Method: For a slow cooker, brown the chicken in a skillet before adding it to the cooker. Sauté onions and garlic, deglaze the skillet with the broth-lemon mixture, and pour it over the chicken in the slow cooker. Cook on low for 6 hours or on high for 3 hours. Near the end of cooking, thicken the sauce with a cornstarch slurry prepared separately before adding it to the pot. Garnish and serve as usual.
Storing Tips
Cool the leftovers to room temperature before transferring them to an airtight container. They can be refrigerated for up to 3-4 days, ensuring the flavors meld enhancing the dish’s taste over time.
Freezing is also an option if you want to extend the shelf life of the chicken. Place the cooled chicken in a freezer-safe container or ziplock bag, which can be frozen for up to 3 months.
To reheat, thaw overnight in the refrigerator if frozen, then warm in a covered skillet over medium heat or in a preheated oven at 350°F until hot throughout.
Microwaving is convenient, especially for a quick meal, but cover the dish and use a lower power setting to avoid drying out the chicken.
Serving Suggestions
This chicken in lemon and garlic pairs beautifully with various sides that complement its bright, savory flavors. Consider serving it alongside air fryer roasted potatoes or cheesy crash hot potatoes for a hearty meal.
Steamed vegetables like green beans, carrots, or roasted Brussels sprouts add a pop of color and nutrition, while a simple quinoa or couscous salad can offer a light and refreshing contrast.
Recipe FAQs
Absolutely! Chicken breasts can be used as a leaner alternative to thighs. However, keep in mind that cooking times may vary slightly due to differences in thickness and fat content. Chicken breasts tend to cook faster and are more prone to drying out, so monitoring the internal temperature is crucial.
Yes, you can substitute the butter with additional olive oil or a dairy-free margarine for a dairy-free version. You can also use a dairy-free milk alternative, like almond or soy milk, mixed with cornstarch to thicken the sauce.
Definitely, feel free to toss in vegetables such as bell peppers, zucchini, or mushrooms when you sauté the onions. This will add texture and extra flavor to the dish, making it even more nutritious.
Yes, you can use dried herbs if fresh ones aren’t available. The general rule of thumb is to use one-third the amount of dried herbs compared to fresh, as they are more concentrated in flavor. For example, if the recipe calls for 1 tablespoon of fresh parsley, you can use 1 teaspoon of dried parsley instead.
Need More Main Dish Recipes? Try These:
- Slow Cooker Beef with Broccoli
- Easy Oven Baked Parmesan Crusted Chicken
- Easy Instant Pot Chicken Mushroom Tetrazzini Recipe
- Creamy Chicken Cordon Bleu Pasta
- Instant Pot BBQ Pork Tenderloin
- Slow Cooker-Spicy Pineapple Pork Butt Roast
- See all our Main Dish recipes!
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Creamy Lemon Chicken (One Pan Skillet Recipe)
Equipment
- Large Skillet (oven safe)
Ingredients
- 4-6 Chicken Thighs bone-in and skin-on
- Salt and Pepper to taste
- 2 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 cup (236 ⅗ ml) chicken broth
- 1-2 Tablespoons (1 Tablespoons) Lemon Juice to personal preference
- 3 garlic cloves minced
- ½ Onion diced
- ½ cup (118 2/7 ml) Milk
- 1 Tablespoon Cornstarch
- Lemon optional garnish
- Parsley optional garnish
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s hot enough when you’re ready to bake the chicken.
- Prepare the Chicken: Dry the chicken thighs with a paper towel, then season both sides with salt and pepper.4-6 Chicken Thighs,Salt and Pepper
- Brown the Chicken: In a large skillet, melt 1 tablespoon of butter with olive oil over medium-high heat. Add the chicken and cook for 2-3 minutes on each side until it becomes golden brown.2 Tablespoons Butter,2 Tablespoons Olive Oil
- Mix the Sauce: Combine chicken broth, lemon juice, and minced garlic in a separate container.1 cup chicken broth,1-2 Tablespoons Lemon Juice,3 garlic cloves
- Cook the Onion: Add diced onion and sauté until it’s soft and transparent after removing the chicken from the skillet.½ Onion
- Reduce the Broth: Pour the broth-garlic mixture into the skillet with onions. Bring to a boil, then simmer until the broth is reduced by half.
- Add Butter and Thicken the Sauce: Introduce the remaining butter to the skillet. Whisk cornstarch into the milk in a small bowl, then slowly stir this mixture into the skillet.½ cup Milk,1 Tablespoon Cornstarch
- Bake the Chicken: Return the chicken to the skillet and place it in the preheated oven. Bake for 20-30 minutes until a thermometer inserted into the chicken reads 165°F (74°C)
- Garnish and Serve: Add lemon slices and a sprinkle of parsley for a burst of freshness and color.Lemon,Parsley
Notes
- Ensure Even Cooking: Try to select chicken thighs that are roughly the same size to guarantee uniform cooking times and prevent some pieces from drying out while others are still undercooked.
- Searing Is Key: Don’t rush the searing process. It’s essential for developing the chicken’s flavor and adding depth to the sauce. A golden-brown crust not only looks appetizing but also locks in the juices.
- Lemon Quality: Use fresh lemons rather than bottled lemon juice for the best taste. The zest of the lemon can also be included for an extra citrus kick without additional sourness.
- Cornstarch Slurry: Mix the cornstarch with cold milk before adding it to the hot pan to avoid lumps in your sauce. This step is crucial for a smooth, velvety sauce.
- Oven-Proof Skillet: Ensure your skillet is oven-proof before beginning this recipe. If you don’t have one, you can transfer the contents to a baking dish for the oven stage, though this means more to clean up.
- Rest Before Serving: Allow the chicken to rest for a few minutes after baking but before slicing. This resting period lets the juices redistribute, ensuring that each bite is moist and flavorful.
- Adjust Seasoning: Taste the sauce before serving and adjust the seasoning if necessary. Sometimes, extra salt, pepper, or lemon juice is all it takes to elevate the flavors.
- Fresh Herbs: If using fresh herbs as a garnish, add them just before serving to preserve their vibrant color and delicate flavor profiles.
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Nutrition Information
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