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This Lemon Garlic Chicken is everything you want in a cozy, flavorful dinner. With simple ingredients and half the fat of most creamy sauces, it delivers a luscious yet light finish. The chicken is crispy on the outside and tender on the inside, smothered in a silky lemon and garlic sauce that’s bursting with rustic flavors. If you’ve been searching for the ultimate lemon garlic chicken recipe, this one is guaranteed to knock your socks off.
What Makes This Recipe Work
The secret to this Lemon Garlic Chicken is the balance of creamy richness with fresh, zesty brightness. Using a quick lemon chicken marinade helps the meat stay juicy and infuse it with subtle citrus notes before cooking. A light dusting of flour ensures the chicken sears up golden and crispy, adding that satisfying texture in every bite.
Instead of heavy cream alone, a mix of broth and cream keeps the sauce silky without being too heavy, letting the garlic and lemon shine. This clever trick cuts the fat while still delivering that indulgent flavor you’d expect from the best lemon garlic chicken recipe. Rustic, simple, and loaded with flavor—this dish proves that weeknight dinners can feel gourmet without the fuss.
What Goes Into Lemon Garlic Chicken
With a handful of pantry staples and a touch of freshness, this lemon and garlic chicken comes together in no time. Each element adds its own rustic flavor, making the sauce creamy, tangy, and irresistible.
- Chicken Thighs: Bone-in, skin-on thighs stay extra juicy and develop a beautiful golden crust, holding up perfectly in the creamy sauce.
- Garlic: Both minced and lightly crushed cloves bring layers of flavor, infusing the sauce with a rich, savory depth.
- Lemon Juice: Freshly squeezed lemon juice cuts through the creaminess and brightens the dish with a tangy kick.
- Fresh Thyme: Earthy thyme balances the citrus and garlic, adding a fragrant, rustic note that elevates the whole dish.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Lemon Garlic Chicken
- Prep the Chicken: Wash the chicken thighs and pat them completely dry with paper towels. Season lightly with salt to lock in flavor.
- Sear Until Golden: Melt butter in a oven-proof skillet over medium heat. Place the chicken skin-side down, cover, and fry until golden. Flip and brown the other side.
- Cook the Aromatics: Drain the fat, leaving about 2 tablespoons. Lower the heat, then sauté onion, garlic until fragrant. Stir in paprika, lemon pepper, and thyme.
- Build the Sauce: Pour in chicken broth, cream, and fresh lemon juice. Let the mixture simmer slowly until it becomes a silky, fragrant base for the chicken.
- Simmer the Chicken: Return the chicken to the skillet, cover, and let it cook gently for about 10 minutes until tender and cooked through.
- Finish Under the Broiler: Preheat the oven to medium broil. Place the skillet in the oven for 5 minutes until the skin crisps. Serve with lemon wedges and thyme.
Serve this Lemon Garlic Chicken with a side of Caprese Garlic Bread for a fresh and flavorful contrast. The crispy, cheesy bread layered with tomatoes and basil brightens up the creamy sauce, while a bowl of Slow Cooker Tortellini Minestrone Soup adds comfort and heartiness to the meal. Together, they make the dinner table feel complete.
For a classic touch, Easy Creamed Spinach is the perfect companion. Its silky texture and garlicky richness pair beautifully with the lemony chicken, creating a restaurant-quality spread you can enjoy at home.
Recipe FAQ’s
A quick lemon chicken marinade helps boost the flavor, but it’s not essential. Even without marinating, the garlic and lemon sauce will infuse plenty of taste.
Absolutely. Swap the cream for coconut cream and use olive oil instead of butter for a dairy-free version that’s still rich and flavorful.
Dried thyme works well, or you can use other herbs like rosemary, oregano, or parsley to complement the lemon and garlic flavors.
Creamy Lemon Garlic Chicken
Ingredients
- 6 chicken thighs skin on and bone in * See Notes
- 2 tablespoons butter or olive oil
- 1 large brown onion finely chopped
- 4 cloves garlic minced
- 6 cloves garlic crushed with the back of a knife (not minced)
- 2 teaspoons sweet paprika
- 1 teaspoon lemon pepper or cracked pepper – optional
- 3/4 cup chicken stock/broth
- 1/2 cup thickened/heavy cream or coconut cream
- 1/4 cup lemon juice
- 1 pinch salt to season
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- Lemon wedges to serve
Instructions
- Wash chicken cutlets and thoroughly pat dry with paper towel. Season with salt. Melt the butter in a large oven-proof frying pan (or skillet) on medium heat. Place the chicken cutlets, skin side down, and fry until golden and crisp (place a lid on the frying pan to avoid the fat from the chicken spitting all over the stove). Turn chicken and continue to fry until browned. Take off the heat; transfer chicken onto a plate and drain most of the fat from the pan (leave about 2 tablespoons of the oil for flavour).
- Return the pan to the stove and reduce heat to low. Add the chopped onion, minced and crushed garlic, paprika and lemon pepper (if using) to the oil left in the pan, occasionally stirring until garlic is fragrant and onion is transparent. Season with salt to taste and add in the thyme.
- At this point, preheat your oven to grill/broil setting on medium heat.
- Pour in the stock/broth, cream and lemon juice and bring to a slow simmer. Return the chicken back into the pan; cover with lid and allow to simmer gently in the sauce for a further 10 minutes, or until cooked through.
- Place the pan into the oven and allow the skin to crisp up (it takes about 5 minutes).
- Serve with lemon wedges or slices and fresh sprigs of Thyme.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Do you have a side dish you would recommend with this?
Made it for my family. Used garlic powder, onion powder, and Lawreys for the salt on the chicken. I also added mushrooms. It was amazing! Our plates were all scraped clean!
I made this today and it was really good my family and I loved it. Thanks for sharing the recipe!
I made this and used chicken tenders cause it was what I had. I doubled the sauce and poured it over fettuccine. We scraped the bowl clean. So good.