This post may contain affiliate links, please see the privacy policy for details.
Chicken thighs are a delicious choice as well as an affordable one. This easy recipe uses marinated chicken thighs along with a mouthwatering and zesty creamy lemon sauce made with fresh lemon juice and zest, chicken broth, white wine, and more. Served over mashed potatoes, this wonderful creamy lemon chicken thighs recipe makes a wonderful dinner. Although it’s an easy recipe, the flavors are exquisite – definitely restaurant quality!
These creamy lemon chicken thighs boast lots of flavors including garlic, white wine, herbs and spices, lemon, and more. It makes a lovely, cozy dinner.
If you enjoy cooking with chicken, you might also like chicken and dumplings, BBQ chicken nachos or, for something a little unusual, chicken bolognese or tortellini alla panna. Pasta al forno is also really good!
Why You’ll Love It
So tasty: This rich-flavored creamy chicken thighs recipe boasts some truly wonderful flavors. Don’t be surprised if everyone wants the recipe.
Easy to make: It’s a straightforward recipe. You need to make the sauce and marinate the chicken, and then put everything in a casserole dish and bake until perfectly done.
An affordable meal: Chicken thighs are still an affordable choice. You could sub chicken breasts but chicken thighs are extra tasty and juicy!
Lemon Chicken Thigh Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Chicken thighs: I like to use boneless skinless chicken thighs. You could use chicken breasts if you prefer.
Lemon: Fresh lemon juice and lemon zest are key components in this creamy lemon chicken dish.
Wine: You can use any kind of white wine you want – something dry or medium-dry would work the best though.
Vegetables: Tomatoes and spinach add color and flavor. And then you have garlic too (sub garlic powder if you wish).
Seasonings: Chili powder, onion powder and dried parsley go into the marinade for the chicken thighs.
How to Make Chicken Thighs with Lemon Sauce
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate the chicken: Put the chicken thighs in a Ziploc bag with the marinade ingredients and marinate.
Prepare the sauce: Melt the butter in a pan on the stove and add the garlic, lemon juice and zest, broth and seasonings and cook for a minute over a medium high heat.
Add more ingredients: Add the tomatoes and cook for a few minutes, and then add the wine and spinach. Cook for a couple of minutes and then add the heavy cream.
Transfer into a casserole dish: Put the cream sauce mixture into a casserole dish and add the chicken thighs.
Bake the chicken thighs: Bake in a preheated oven for 45 minutes, basting with butter halfway through. When the chicken is golden brown and cooked through, it’s done.
Garnish and serve: Sprinkle fresh parsley on top and serve hot.
Substitutions and Variations
Chicken breasts: You can use chicken breasts in here or even turkey or pork instead of the boneless chicken thighs.
Different veggies: Sliced mushrooms, chopped zucchini and green beans are some other ideas.
Spice it up: You can add extra red pepper flakes for a spicier finish. Lemon pepper is an alternative to using both lemon zest, lemon juice and pepper.
Another garnish: Grated parmesan cheese is nice on top, or you can garnish the finished dish with lemon wedges or lemon slices.
Serving Suggestions
Appetizers: Start the meal with a seafood pasta salad or one of these cold appetizers.
Side dishes: You might like to pair creamy lemon chicken thighs with spinach along with mashed red skin potatoes, angel hair pasta or spaghetti.
Dessert: This berry and jello dessert is a light and tasty dish to finish with. Or you might prefer easy 2-ingredient dragon fruit ice cream.
How to Store Creamy Lemon Chicken
Store: Leftovers will keep for up to 3 days in a covered container in the refrigerator.
Freeze: Although you can freeze it for up to 3 months, the sauce will separate a little.
Thaw: Thaw overnight in the refrigerator.
Reheat: You can warm this back up in a pot on the stove or in the microwave.
Top Tips
Coat the chicken well: It’s a good idea to massage the marinade ingredients into the chicken through the bag, to ensure it’s coated evenly.
Use a cast iron skillet: If you have a large enough skillet, you can use this and then transfer it directly into the oven without having to use a regular pan and then a casserole dish.
Check the chicken thighs are done: Use a meat thermometer to ensure the chicken thighs are 165 degrees F in the thickest part to ensure they’re cooked perfectly.
Lemon Butter Chicken Thighs FAQs
Not at all, you can swap the 1/4 cup of wine for an extra 1/4 cup of chicken broth.
Yes, if you swap the chicken thighs for your favorite vegetarian protein or use additional veggies. Also, swap the chicken broth for vegetable broth.
Yes, you can put them in the marinade a day ahead if you wish (the flavor will be stronger).
Creamy Lemon Chicken Thighs Recipe
Creamy Lemon Chicken Thighs
Ingredients
- 6 boneless chicken thighs
- ½ Tablespoon chili powder
- 1 Teaspoon onion powder
- 1 Teaspoon dried parsley
- ½ Teaspoon salt
- ½ Cup butter
- 6 garlic cloves, minced
- 1 Teaspoon black pepper, freshly cracked
- ½ Teaspoon red pepper flakes
- Juice of 1 lemon
- 1 Tablespoon lemon zest
- ¼ Cup white wine
- 1½ Cups chicken broth
- 1 Pint grape tomatoes
- 2 Cups spinach, fresh, chopped
- ½ Cup heavy cream
- parsley, fresh, for garnish
Instructions
- Add the chicken thighs to a large Ziploc bag. Pour in the olive oil, chili powder, onion, powder, parsley, and salt.
- Seal the bag and massage to mix and coat the chicken with the marinade. Set aside and allow chicken to marinate until the sauce is done cooking.
- Preheat the oven to 350 degrees F.
- Prepare the sauce. Add the butter to a saucepan over a medium heat.
- Once the butter is melted, add minced garlic, pepper, red pepper flakes, lemon zest, lemon juice, and chicken broth. Stir and cook for 1 minute.
- Next, add the tomatoes. Cook until tomatoes start to blister, about 5 minutes.
- Pour in the wine and reduce the heat to medium low.
- Stir in the chopped spinach. Cook until wilted, about 2 minutes.
- Next, stir in the heavy cream. Cook for 4 more minutes.
- Pour the contents of the saucepan into a casserole dish.
- Remove chicken thighs from marinade. Add them to the casserole dish. Be sure to leave space between each chicken thigh.
- Place into the oven on the center rack and bake for 45 minutes.
- Use a spoon to baste butter over the chicken halfway through the cooking time.
- Garnish with fresh chopped parsley and serve right away.
Notes
Use a cast iron skillet: If you have a large enough skillet, you can use this and then transfer it directly into the oven without having to use a regular pan and then a casserole dish.
Check the chicken thighs are done: Use a meat thermometer to ensure the chicken thighs are 165 degrees F in the thickest part to ensure they’re cooked perfectly.
Nutrition
This easy lemon butter chicken thighs recipe is easy to make and it tastes so good. Expect a robust, creamy sauce that’s accented with tangy lemon. The chicken in their creamy lemon garlic sauce is succulent and juicy and this might be a meal you want to add to your regular dinner rotation because it’s so delicious.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I never make chicken thighs any other way again. So good!