Creamy Lemon Chicken (One Pan Skillet Recipe)

5 from 4 votes

Enjoy a simple and delicious one pan skillet recipe with this creamy lemon chicken recipe

Prep Time10

Cook Time35

Total Time45

Course: Main Dishes

Cuisine: American

Servings: portions

Calories: 399kcal

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

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.