Lemon Cream Chicken Recipe
If you are searching for a dish that perfectly balances tangy brightness and luxurious creaminess, then this Lemon Cream Chicken Recipe is going to become your new go-to comfort meal. With tender, juicy chicken thighs seared to golden perfection and bathed in a luscious lemon and crème fraîche sauce, every bite bursts with flavor and warmth. It’s a simple yet elegant recipe that feels like a special occasion but can easily be whipped up on any weeknight to impress your family or friends.
Ingredients You’ll Need
Each ingredient in this Lemon Cream Chicken Recipe plays a crucial role in building a harmonious flavor profile, blending richness, acidity, and herbaceous notes. The list is straightforward but full of pantry staples that come together beautifully.
- Olive oil: Adds a fruity, robust base for searing the chicken and enhances the depth of flavor.
- Butter: Brings a creamy, nutty richness that helps brown the chicken perfectly and enrich the sauce.
- Bone-in chicken thighs: Juicy and flavorful with skin for crispy texture—ideal for this dish’s hearty appeal.
- Coarse sea salt and freshly ground black pepper: Essential seasonings that bring out the natural taste of the chicken and balance the richness.
- Fresh thyme sprigs: Adds a fragrant, slightly floral earthiness that complements the lemon beautifully.
- Large lemon (juiced and zested): Provides a bright, fresh acidity and zing that lifts the entire dish.
- Crème fraîche: Softens the lemon’s tartness with a creamy tang, creating a silky, luscious sauce.
How to Make Lemon Cream Chicken Recipe
Step 1: Preheat and Sear
Start by heating your oven to 400 degrees F (200 degrees C). Warm the olive oil and butter in a large oven-safe skillet over medium-high heat. Season your chicken thighs generously with salt and pepper, then place them skin-side down in the skillet. Sear each side for 3 to 4 minutes until they develop that irresistible golden-brown crust. This step locks in flavor and texture, setting the foundation for an unforgettable meal.
Step 2: Roast
Once the chicken is beautifully browned, scatter fresh thyme sprigs over the thighs and move the skillet safely into the preheated oven. Roasting the chicken for about 25 minutes until the internal temperature reaches 165°F ensures the meat turns succulent and tender, absorbing all those fragrant herb notes.
Step 3: Make Sauce
After removing the skillet from the oven (careful, the handle will be hot), transfer the cooked chicken to a serving platter and cover to keep warm. Drain all but one tablespoon of fat from the pan. Add the lemon juice to deglaze, scraping any browned bits stuck to the bottom, simmer for a minute, then stir in the crème fraîche until the sauce becomes creamy and bubbly. If the sauce is too thick, a splash of chicken broth helps achieve a velvety consistency.
Step 4: Finish
Return the chicken to the skillet, coating each piece in that luscious lemon cream sauce. Finish with a sprinkle of fresh lemon zest and a crack of black pepper to brighten and season. Garnish with fresh thyme sprigs and optional lemon slices for a stunning presentation that tastes as good as it looks.
How to Serve Lemon Cream Chicken Recipe
Garnishes
Adding fresh thyme sprigs and bright lemon slices on top isn’t just for show; these garnishes enhance the visual appeal and add a fresh herbal aroma and zesty nuance with every bite. A little extra lemon zest just before serving makes the flavors pop beautifully.
Side Dishes
This dish pairs wonderfully with simple, comforting sides that soak up the creamy sauce. Think buttery mashed potatoes, fluffy rice, or even crusty bread to mop up every last drop. A crisp green salad or steamed seasonal vegetables add color and a fresh crunch to balance out the richness perfectly.
Creative Ways to Present
For a charming meal, serve the Lemon Cream Chicken Recipe family-style right in the skillet placed at the center of the table. Alternatively, plate individual servings with sauce drizzled artfully around the chicken, topped with pearly pearls of fresh herbs. For a festive twist, serve alongside roasted baby potatoes sprinkled with thyme and lemon zest for a complete, colorful feast.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious meal, let leftovers cool to room temperature before placing them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, maintaining the creamy texture and vibrant lemony flavor.
Freezing
You can freeze leftovers of this Lemon Cream Chicken Recipe if needed. To preserve optimal quality, store the chicken and sauce in a freezer-safe container, separated from any delicate sides. Use within 2 months. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat the chicken slowly over low heat on the stovetop or in the oven to avoid drying out the meat or curdling the sauce. If the sauce thickens too much, stir in a small amount of chicken broth or cream to restore its velvety smoothness before serving.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and still be tender, though bone-in adds extra flavor and juiciness. Just adjust cooking time accordingly to ensure the chicken is cooked through.
What can I substitute for crème fraîche?
If crème fraîche is unavailable, you can substitute with sour cream or a mixture of heavy cream and plain yogurt. Just add these at the end and gently warm without boiling to prevent curdling.
Is it possible to make this recipe dairy-free?
Yes! Replace butter with olive oil and use a dairy-free cream alternative like coconut cream or cashew cream to keep the sauce creamy while accommodating dietary restrictions.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer; the internal temperature should read 165°F. Alternatively, you can cut into the thickest part of the thigh to ensure the juices run clear, not pink.
Can I prepare parts of this recipe ahead of time?
You can season and sear the chicken a few hours ahead, then refrigerate until ready to roast. The sauce is best made fresh after roasting but can be prepared slightly early and gently reheated.
Final Thoughts
This Lemon Cream Chicken Recipe is a true delight that brings together simple ingredients to create a dish bursting with flavor and comfort. Whether you’re feeding a crowd or looking for a satisfying weeknight dinner, it never fails to impress and soothe. I encourage you to try it out, invite your loved ones, and savor the magic of bright lemon and creamy richness in every decadent bite.
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Lemon Cream Chicken Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
This Lemon Cream Chicken recipe features tender, bone-in chicken thighs seared to a golden brown and roasted to perfection. The chicken is then coated in a luscious, tangy crème fraîche and lemon sauce, accented with fresh thyme for a flavorful and elegant dinner option that’s easy to prepare in about 40 minutes.
Ingredients
Chicken and Seasoning
- 8 bone-in chicken thighs (about 3 pounds)
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 4 fresh thyme sprigs
Sauce and Cooking Fats
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 1 large lemon, juiced and zested
- 1/2 cup crème fraîche
- 1 tablespoon chicken broth (optional, for thinning sauce)
Instructions
- Preheat and sear: Preheat the oven to 400°F (200°C). Heat the olive oil in a large oven-safe skillet over medium-high heat, then add the butter and swirl it to coat the pan. Season the chicken thighs liberally with coarse sea salt and freshly ground black pepper. Place the chicken, skin-side down, into the hot skillet and cook until browned and crispy, about 3-4 minutes per side.
- Roast: Scatter the fresh thyme sprigs over the chicken in the skillet. Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F and is cooked through, approximately 25 minutes.
- Make sauce: Carefully remove the hot skillet from the oven. Transfer the cooked chicken to a platter and cover to keep warm. Remove all but 1 tablespoon of the rendered fat from the skillet. Add the lemon juice to the skillet and stir, deglazing the pan and loosening any browned bits. Let the lemon juice simmer for 1 minute.
- Finish sauce: Stir the crème fraîche into the skillet and cook until melted and bubbly. If the sauce is too thick, thin it out by adding a tablespoon of chicken broth, stirring to combine smoothly.
- Coat chicken: Return the chicken thighs to the skillet and gently coat them with the lemon crème fraîche sauce. Sprinkle with fresh lemon zest and additional black pepper to taste. Garnish with thyme sprigs and lemon slices for presentation, if desired.
Notes
- For extra crispy skin, pat the chicken thighs dry with paper towels before seasoning.
- Crème fraîche can be substituted with sour cream or heavy cream, but the flavor and texture will vary slightly.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish before roasting.
- Use fresh thyme for best aroma and taste, but dried thyme can be used in a pinch (use about 1 teaspoon).
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
