Get ready to discover your new favorite weeknight meal! This delightful creamy lemon herb chicken recipe is quick, packed with flavor, and so satisfying. It’s a fantastic one-pan option, perfect for those busy evenings when you need something delicious without a fuss. Enjoy juicy, tender chicken thighs coated in a rich, velvety lemon-herb sauce that comes together in under 30 minutes.
Table of Contents
Why You’ll Love This Lemon Herb Chicken
This creamy lemon herb chicken is more than just a meal; it’s a culinary hug! Here’s why you’ll want to make it again and again:
- Effortlessly Delicious: A simple one-pan delightful chicken recipe that delivers gourmet flavor with minimal effort.
- Tender & Succulent: Each bite of chicken is incredibly moist and perfectly cooked.
- Bright, Fresh Flavors: The zesty lemon and aromatic fresh herbs create an irresistible taste.
- Budget-Friendly & Versatile: Uses common ingredients and easily adapts to your pantry staples.
- Impressive Yet Simple: It looks fancy, but the steps are straightforward for any home cook.
Lemon Herb Chicken Ingredients
Gather these fresh and wholesome ingredients for this amazing lemon herb chicken recipe. Using high-quality components ensures the best flavor!
- 1/2 cup all-purpose flour
- Kosher salt and black pepper, to taste
- 2 tbsp. olive oil
- 6 (4-oz.) boneless, skinless chicken thighs
- 1/4 cup chicken broth
- 3 garlic cloves, grated on a microplane
- 3/4 cup heavy cream
- 1/2 cup finely grated parmesan
- 1 lemon, zested and juiced
- 2 tbsp. roughly chopped parsley
- 2 tbsp. roughly chopped dill
- 2 tbsp. sliced chives
- 2 tbsp. thinly sliced basil
- Lemon wedges, for serving
Notes & Substitutions
- Chicken: Boneless, skinless chicken breasts or tenders work wonderfully; just adjust cooking times.
- Broth: Chicken broth is fantastic here, or use vegetable broth or apple juice for a similar depth.
- Herbs: Fresh herbs truly elevate the flavor profile of this creamy lemon chicken.
- Parmesan: Always opt for freshly grated Parmesan cheese for the best texture and taste.
- Lemon: Adjust the amount of fresh lemon juice to your preference; some like more zest.
- Flour: A gluten-free all-purpose flour blend can be used to make this dish gluten-free.
- Cream: Using full-fat heavy cream is essential to prevent the sauce from curdling.
Equipment
You likely have all the tools you need in your kitchen already to make this delicious lemon herb chicken.
- Large skillet (an oven-safe one is a bonus!)
- Shallow bowl
- Microplane or fine grater
- Whisk or wooden spoon
- Tongs
- Measuring cups and spoons
How To Make Lemon Herb Chicken
Follow these simple steps to create your luscious creamy lemon herb chicken. You’ll be amazed at how quickly this comes together!
- Prepare the Chicken: Pat your chicken thighs thoroughly dry with paper towels. This helps the flour coating stick and promotes a crispier sear.
- Season the Flour: Add the all-purpose flour to a shallow bowl. Season it generously with kosher salt and freshly ground black pepper, mixing well to combine.
- Dredge Chicken: Dredge each chicken thigh in the seasoned flour, ensuring it’s fully coated. Gently shake off any excess flour before setting aside.
- Sear Chicken: Heat the olive oil in your large skillet over medium-high heat. Once the oil is shimmering, carefully add the dredged chicken thighs to the hot pan. Avoid overcrowding the pan; cook in batches if necessary.
- Cook Chicken: Sear the chicken for 4 to 6 minutes per side, until it’s beautifully golden brown and cooked through. The internal temperature should reach 165°F (74°C).
For optimal food safety, the Centers for Disease Control and Prevention (CDC) recommends checking the safe internal temperature for chicken.
Transfer the cooked chicken to a clean plate and set it aside. - Deglaze the Pan: Carefully pour the chicken broth into the hot skillet. Use a wooden spoon to scrape up any flavorful brown bits stuck to the bottom of the pan. These bits add incredible depth to your creamy lemon herb sauce.
- Build the Sauce Base: Add the grated garlic to the pan and cook for about 30 seconds until fragrant. Stir in the heavy cream, finely grated Parmesan, fresh lemon zest, and lemon juice. Add a little more salt and pepper to taste.
- Thicken the Sauce: Bring the sauce to a gentle simmer, whisking constantly. Let it cook for 2 to 3 minutes, or until the sauce slightly thickens to your desired consistency. Be careful not to boil it vigorously, especially after adding lemon. This is key for your creamy lemon herb chicken.
- Finish the Dish: Taste the sauce and adjust the seasonings with more salt and pepper as needed. Stir in about three-fourths of the chopped fresh parsley, dill, chives, and basil.
- Combine and Serve: Return the cooked chicken to the pan, turning each piece to coat it thoroughly with the creamy lemon-herb sauce. Simmer briefly for another minute or two to heat the chicken through. Sprinkle with the remaining fresh herbs and serve your creamy lemon herb chicken immediately with extra lemon wedges.
Pro Tips & Troubleshooting
Achieving the perfect creamy lemon herb chicken is easy with these helpful tips and tricks!
- Prevent Soggy Breading: Ensure your skillet is hot enough before adding the chicken. Don’t overcrowd the pan; sear in batches for a golden crust.
- Avoid Curdled Sauce: Always use full-fat heavy cream for the best results. Add the cream slowly while whisking constantly. Crucially, do not boil the sauce vigorously after adding the lemon juice; a gentle simmer is best.
Culinary experts offer helpful advice for successfully combining acidic ingredients like lemon juice with dairy without causing it to curdle. - Intensify Flavor: Don’t skip deglazing the pan with broth. Those browned bits are packed with flavor! Always use fresh lemon zest for a vibrant, bright taste in your creamy lemon chicken.
- Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C) for food safety and tenderness. Adjust the lemon and other seasonings to perfectly match your personal preference.
Serving, Storage, & Variations
This versatile lemon herb chicken is delicious and adaptable. Here’s how to make it even better!
Serving Suggestions
- Serve this creamy lemon chicken over a bed of hot angel hair pasta or fettuccine.
- It’s incredibly delicious paired with fluffy cooked rice or wholesome quinoa.
- Enjoy it alongside creamy mashed potatoes for a comforting meal.
- Complement the richness with a fresh green salad or some roasted asparagus.
- Don’t forget some crusty bread for soaking up every last bit of that amazing sauce.
Storage Instructions
- Allow any leftover creamy lemon herb chicken to cool completely before storing.
- Transfer it to an airtight container and refrigerate for up to 3 days.
- For longer storage, freeze the chicken and sauce together for up to 2-3 months.
Reheating Tips
- Gently reheat leftovers on the stovetop over low heat until warmed through.
- If the sauce seems too thick, add a splash of chicken broth or a little more cream.
- You can also microwave it in short bursts, stirring frequently, to maintain texture.
Flavor Variations
- Add Vegetables: Stir in fresh spinach during the last few minutes, or asparagus spears and sun-dried tomatoes with the garlic.
- Spicy Kick: Include a pinch of red pepper flakes with the garlic for a subtle warmth.
- Different Herbs: Experiment with fresh thyme or rosemary for an earthy note.
- Mushrooms: Sauté sliced mushrooms with the garlic for an extra layer of umami flavor.
- Bake Option: After searing the chicken, transfer it back to the skillet with the sauce and bake at 375°F (190°C) for 10-15 minutes, or until fully cooked.
Nutrition
Understanding the nutritional aspects of your meal can help you make informed choices. This table provides approximate nutrition values for one serving of our creamy lemon herb chicken.
| Nutrient | Amount |
|---|---|
| Calories | 490 Calories |
| Fat Content | 32 g |
| Saturated Fat Content | 15 g |
| Trans Fat Content | 1 g |
| Cholesterol Content | 159 mg |
| Sodium Content | 701 mg |
| Carbohydrate Content | 16 g |
| Fiber Content | 1 g |
| Sugar Content | 2 g |
| Protein Content | 30 g |
Please remember that these values are approximations. Actual nutrition may vary based on specific brands, ingredient quantities, and any substitutions you make. Consider your dietary needs and make adjustments as necessary for this fantastic creamy lemon chicken.
FAQ
You’ve got questions, we’ve got answers about making the best creamy lemon herb chicken!
- Can I use chicken breasts instead of thighs? Yes, absolutely! Boneless, skinless chicken breasts or tenders work well. Just be sure to adjust your cooking time, as they typically cook faster than thighs.
- What can I use instead of broth for deglazing? If you do not have chicken broth on hand, vegetable broth or even a little apple juice can be suitable alternatives for deglazing the pan and adding flavor to your sauce.
- How do I prevent the cream sauce from curdling? The best way is to use full-fat heavy cream and avoid letting the sauce boil vigorously, especially after you’ve added the lemon juice. Keep the heat low to medium.
- Can I bake this dish instead of pan-frying? Yes, you can! Sear the chicken on the stovetop first to get a nice golden crust, then prepare the sauce in the same pan. Return the chicken to the pan with the sauce and finish cooking it in the oven until done.
- Which herbs are essential for this recipe? For this specific creamy lemon herb chicken, the combination of fresh parsley, dill, chives, and basil truly defines its signature flavor. While you can experiment, these four are key.
Conclusion
We hope you adore this simple yet profoundly satisfying creamy lemon herb chicken. It’s a wonderfully flavorful, quick-to-prepare meal that’s perfect for any occasion, from a busy weeknight to a relaxed weekend dinner. Its versatility and ease of adaptation make it a true winner in any kitchen. Go ahead, add this fantastic creamy lemon chicken recipe to your regular dinner rotation and enjoy the delicious confidence it brings!
Creamy Lemon Herb Chicken
This delightful Creamy Lemon Herb Chicken features pan-fried chicken thighs coated in a rich, tangy sauce made with white wine, heavy cream, parmesan, and fresh lemon, finished with a generous mix of fragrant herbs. It’s a flavorful and comforting dish perfect for a weeknight meal.
Equipment
- Shallow bowl
- Large Skillet
- Wooden spoon
- Microplane
Ingredients
Main Ingredients
- 1/2 cup all-purpose flour
- Kosher salt to taste
- black pepper to taste
- 2 tbsp. olive oil
- 6 count boneless, skinless chicken thighs 4-oz. each
- 1/4 cup white wine
- 3 garlic cloves grated on a microplane
- 3/4 cup heavy cream
- 1/2 cup parmesan finely grated
- 1 lemon zested and juiced
- 2 tbsp. parsley roughly chopped
- 2 tbsp. dill roughly chopped
- 2 tbsp. chives sliced
- 2 tbsp. basil thinly sliced
- Lemon wedges for serving
Instructions
Cooking Steps
- Season flour with salt and pepper in a shallow bowl, then heat olive oil in a large skillet over medium-high heat.
- Dredge chicken in the seasoned flour, shaking off any excess, then fry until golden brown and cooked through, about 4 to 6 minutes per side. Transfer to a plate and set aside.
- Deglaze the pan with white wine, scraping up brown bits, then add garlic, cream, parmesan, lemon zest and juice, and more salt and pepper. Simmer until the sauce thickens slightly, 2 to 3 minutes.
- Adjust seasonings, then stir in three-fourths of the parsley, dill, chives, and basil. Return chicken to the pan to coat, sprinkle with remaining herbs, and serve immediately with lemon wedges.
Notes
Adjust seasoning to your preference throughout the cooking process. For best flavor, use fresh herbs. Serve immediately with extra lemon wedges for a bright finish.
Nutrition
Calories: 380kcalCarbohydrates: 7gProtein: 32gFat: 26gSodium: 550mgFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!