Easy Lemon and Herb Chicken

Crispy-skinned chicken thighs slathered in a rich, creamy lemon and herb sauce to make a deceptively easy weeknight meal.

Creamy Lemon and Herb Chicken Thighs

When the weather is cold, I also comfort food. Stews, hearty soups and braises. Big, rich flavors, creamy sauces. Today’s recipe has it all. It’s tasty, quick, family-friendly and as cozy as a fuzzy pair of slippers. The sauce is creamy and lemony and herby and the chicken is succulent with a crispy skin.

Creamy Lemon and Herb Chicken Thighs

It pairs beautifully with mashed potatoes or a big green salad if you’re feeling a little less indulgent. And it’s on the table in under an hour, perfect as we get back into our routines.

Creamy Lemon and Herb Chicken Thighs

Easy Lemon and Herb Chicken
Prep Time
Cook Time
Total Time
Crispy-skinned chicken thighs slathered in a rich, creamy lemon and herb sauce to make a deceptively easy weeknight meal.
Recipe Type: Main
Serves: 4 servings
  • 1 Tbsp canola or vegetable oil
  • 4 bone-in chicken thighs (with skins)
  • Salt and pepper
  • 4 large garlic cloves, peeled and smashed
  • 3 sprigs rosemary
  • 6 sprigs thyme
  • 1 lemon, thinly sliced
  • ¾ cup dry white wine
  • ½ cup chicken stock
  • ½ cup heavy cream
  • Salt and pepper to taste
  1. Preheat the oven to 450 degrees.
  2. Heat a medium cast iron or oven-safe pan over med/high heat.
  3. Add the oil and place the chicken thighs in the pan, skin-side down. Cook for 6-8 minutes until skin is golden brown and crispy. Flip over and cook another 5 mins.
  4. Remove the chicken and place on a plate and pour off the oil.
  5. Add the garlic, herbs, lemon slices, white wine and chicken stock. Bring to a boil and reduce to simmer.
  6. Arrange the chicken in the pan, skin side up and place the pan in the oven.
  7. Roast the chicken until cooked through, about 20 mins.
  8. Take the pan out of the oven, remove the chicken to a plate and tent with foil.
  9. Place the pan on the stove over medium/high heat and add the cream to the sauce. Bring the sauce to a boil and stir until it thickens slightly. Season with salt and pepper to taste.
  10. Serve the chicken with the sauce spooned over the top and garnish with the lemon slices and herbs.


Cathy Roma

Cathy Roma is the voice behind the blog What Should I Make For... where her creative recipes are accompanied by vivid photos and whimsical anecdotes about her life. Her aptly titled blog was conceived after family and friends often turned to her asking, “What should I make for a quick dinner, party or an easy side?”. It features a variety of cuisines, techniques, and foods, both savory and sweet. Cathy is the former owner of Swirled Bakery, a local online bakery that specialized in cookies and confections and she received her degree in culinary arts from the Institute of Culinary Education in New York City. A resident of South Orange, she is inspired everyday by her vibrant, artistic community and fresh, local ingredients.

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