My creamy lemon butter chicken recipe has become a real favorite for my family — and for readers’ families too! Juicy, tender bone-in chicken thighs cook in a creamy lemon and garlic butter sauce with fresh spinach. From the stovetop to the oven, this meal cooks all in one pan for simplicity. And it’s packed with bright lemon flavor!
Top Reader Reviews
I love this recipe!! The hint of lemon & the tender, juicy chicken is so good!! My family loves it!
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My husband loves chicken in just about any preparation. He has deemed this dish his very favorite of all. We ate it over Basmati rice. Very good!!
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Chicken Thighs with Creamy Lemon Butter Sauce
I absolutely love one pot chicken recipes like this lemon butter chicken, because it makes cooking and cleanup so much easier. I start by making the creamy lemon butter sauce with garlic and heavy cream on the stovetop, then add chicken thighs and spinach to the skillet, and finish by baking everything in the oven.
Parmesan, lemon pepper, and thyme all combine to add even more flavor to this delicious dish! I use bone-in, skin-on thighs for this recipe because they have the most flavor, but boneless thighs work too. I usually serve these chicken thighs with some form of rice or pasta to help absorb all of the extra lemony, garlicky butter cream sauce!
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Watch me make this on Youtube!
Trust me, this lemon butter sauce is to die for.
Creamy Lemon Butter Chicken Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 4 bone-in, skin-on chicken thighs (*)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon lemon pepper
- 3 tablespoons salted butter (divided)
- 3 cloves minced garlic (or 1.5 teaspoon garlic paste)
- ½ cup low-sodium chicken broth
- 1 cup heavy cream (room temperature**)
- ½ cup grated parmesan cheese
- ¼ cup fresh lemon juice
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 5 ounces baby spinach (one bag***)
Instructions
Cook the Chicken:
- Preheat oven to 400°F.
- Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.4 bone-in, skin-on chicken thighs, 1 teaspoon kosher salt, 1 teaspoon lemon pepper
- Heat a medium/large skillet (oven safe) over medium-high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.2 tablespoons salted butter
- Add the chicken skin side down, and sear for 3-4 minutes or until golden brown.
- Flip and sear other side. Remove chicken from the skillet and set aside.
Make the Sauce:
- Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.1.01 tablespoons salted butter
- Add the garlic and cook for 1-2 minutes until fragrant.3 cloves minced garlic
- Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.½ cup low-sodium chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ¼ cup fresh lemon juice, 1 teaspoon fresh thyme leaves
- Allow sauce to thicken for 5 minutes and then stir in spinach leaves. Stir to wilt leaves slightly but not fully.5 ounces baby spinach
Bake:
- Add chicken back to skillet and bake the entire pan in the oven for 25 minutes, or until internal chicken temperature reaches 165-175°F.
- Garnish with lemon slices and fresh thyme. Serve over rice, pasta, mashed potatoes, or alone. Enjoy!
Notes
- I recommend using a cast iron skillet for one pan recipe like this. It holds and distributes heat evenly, plus it’s oven-safe! If you don’t have one, another oven-safe skillet can be used.
- Let chicken thighs come to room temp before cooking.
- Take a minute to deglaze the pan after cooking the chicken. Getting those browned bits mixed into the sauce will add depth to the flavor.
- For more lemon flavor, mix some lemon zest in with the seasonings, or add it as a garnish to finish.
- The chicken is done when the internal temperature reaches 165°F; but because this is dark meat, I recommend cooking it to 170-175°F for the juiciest results.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Use an oven-safe skillet. I recommend using cast iron or another oven-safe pan to make this a one-pot dish. If you don’t have one, simply transfer the chicken and lemon butter sauce to a baking dish before cooking in the oven.
- Prevent separation. It’s important to let the heavy cream warm up at room temp before adding it to the pan. If fridge-cold cream hits the hot butter sauce, it may curdle or separate. I usually lift the pan up off heat while stirring in the cream, to help in combine seamlessly.
- Thicken the sauce. The lemon butter sauce should thicken up nicely while simmering on the stove — don’t rush it. If it needs some help, mix in a simple cornstarch slurry (1:1 cornstarch to water) to get your desired consistency.
How to Make Lemon Butter Chicken Step by Step
Season the Chicken Thighs: Preheat oven to 400°F. Then place 4 bone-in, skin-on chicken thighs in a bowl, and season with 1 teaspoon of kosher salt and 1 teaspoon of lemon pepper. Toss everything to fully coat the chicken in the spices, then set them aside.
Melt the Butter: Heat a medium-large, oven-safe skillet (like cast iron) over medium-high heat. Then add 2 tablespoons of salted butter and let it fully melt, making sure the entire base of the skillet is coated.
Brown the Chicken: Add the seasoned chicken skin-side down, and sear for 3-4 minutes, or until golden brown. We are not cooking the chicken all the way through at this point. We just want to get a browned color and crisp skin before baking.
Flip: Then flip and sear the other side. Remove the chicken thighs from the skillet and set aside.
Deglaze and Cook Garlic: Return the skillet to the heat and add another 1 tablespoon of salted butter. Let it fully melt, stirring and deglazing the pan (scraping up any browned bits) at the same time. Then add 3 minced cloves of garlic and cook for 1-2 minutes, until fragrant.
Make the Lemon Butter Sauce: Next, stir in ½ cup of chicken broth, 1 cup of heavy cream, ½ cup of grated parmesan cheese, ¼ cup of fresh lemon juice, and 1 teaspoon of fresh thyme leaves. Stir to fully combine ingredients, and bring the sauce to a boil; then reduce to a simmer, and allow it to thicken for about 5 minutes.
Add the Spinach: Place 5 ounces of fresh baby spinach leaves in the cream sauce, then stir to wilt leaves slightly, but not fully.
Bake the Chicken: Place the chicken thighs directly in the creamy lemon butter sauce, place the entire pan in the oven, and bake for 25 minutes, or until the internal temperature reaches 165-175°F.
Serve: Garnish the baked chicken dish with lemon slices and fresh thyme if desired. Then serve over rice, pasta, or mashed potatoes!
How to Store, Freeze, and Reheat
Let leftover lemon butter chicken thighs and cream sauce cool to room temperature, then store everything together in an airtight container.
- Fridge: Keep in the refrigerator for 3-4 days.
- Freezer: I don’t recommend freezing this dish because the cream sauce won’t hold up well once frozen and thawed. However, the chicken thighs can be kept in the freezer for 3 months.
- Reheat: Reheat in a skillet over medium heat, until warmed through. Stir in a splash of heavy cream as it warms up to get the lemon sauce back to a creamy consistency.
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