If your looking for a dish that’s full of flavor, easy to prepare and only uses one pan, this creamy lemon chicken thighs recipe is the one for you. It’s the perfect weeknight meal that tastes like you spent hours cooking it.
Crispy, deep golden chicken thighs sitting in a sauce of creamy, zesty lemon that’s topped off with sweet peas.
Oh, and did I mention what a luscious combination cream and lemon is?
The ingredient list may be short but the flavors are big and you’ll get this on your table in no time!
This just might be your new go to dish, enjoy!
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Creamy Lemon Chicken Thighs with Peas
Author: Marie
Ingredients
- 4 bone in, skin on chicken thighs, preferably organic
- 2 tablespoons butter, salted
- 2 garlic cloves, crushed
- zest of 1 lemon
- 3 tablespoons fresh lemon
- ¾ cup chicken broth
- ¾ cup heavy cream
- frozen peas, a cup or so depending on your liking
- fresh parley and lemon slices for garnish
Instructions
- Season chicken thighs with salt and pepper on both sides.
- In a skillet with medium heat melt the butter then add in the chicken thighs skin side down searing them to a deep golden brown, don't flip them until they reach that color.
- When deep color is reached flip them over and cook for 2 more minutes on the other side, then remove and set aside.
- If too much grease is left drain the pan and add a little bit more butter.
- Add the 2 cloves of garlic and cook until light golden then add in the broth, zest, lemon juice and then finally the cream.
- Reduce to a simmer then add the chicken thighs back in along with the frozen peas, simmering until chicken is fully cooked and cream has thickened up.
- Garnish with chopped parsley and lemon slices.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
This looks amazing! What would you recommend serving with this? Thanks for sharing!
Love the look of your creamy lemon chicken, definitely on the menu for next week.
When I made Jamie Oliver’s Chicken and Milk it was delicious, but it curdles which I find unattractive so I took my emersion blender to the curdled milk and it became a creamy sauce. Your recipe is much like it but seems easier so I am going to give it a try because you make such good food.
That was a good fix Madonna! The key is to simmer low and slow
Could 2% milk work instead of cream?
I don’t think it would thicken up, you can always use a little less or some half and half Leslie
Thanks so much, guess I’ll be adding cream to my grocery list this weekend!
Marie! How do you know what I like all the time? 😉 I will even making this really soon, it sounds wonderful! Thanks for sharing this recipe!
We think alike!
Doesn’t the cream curdle in the lemon juice? Always seems to happen to me when I make something with lemon juice and cream…
Not when it’s on a slow simmer, if it’s boiling hard it will curdle.
Ah, thank you. So heat is the key. Still learning!