This Creamy Lemon Braised Chicken Thighs recipe is the kind of cozy, flavor packed dinner that tastes like it’s been simmering all day, but comes together in just one pan with simple pantry ingredients. Bone in, skin on chicken thighs are seared until golden, then gently braised in a bright lemon garlic sauce with Dijon mustard, thyme, and bone broth before finishing with a swirl of cream for a silky, comforting finish.
It’s an easy, elegant weeknight dinner that feels restaurant quality with almost no fuss. Serve it over fluffy rice, creamy mashed potatoes, buttered noodles, or your favorite grains and vegetables to soak up every drop of that lemony cream sauce.
If you love meals that are cozy, impressive, and secretly simple, this one pan lemon chicken is about to become a regular in your dinner rotation.
Why you’ll love this recipe!
What ingredients do I need?
- Chicken thighs (bone-in, skin-on): These stay juicy and flavorful during braising. The bones add richness to the sauce, and the skin helps create a golden sear and deeper flavor.
- Olive oil: Helps the chicken brown properly and prevents sticking. Use a good quality olive oil for best flavor.
- Garlic: Fresh sliced garlic gives the sauce bold, savory depth. As it cooks, it mellows and becomes sweet and aromatic.
- Onion: Thinly sliced onion softens into the sauce and adds natural sweetness that balances the lemon’s acidity.
- Dijon mustard: Adds tang, complexity, and helps emulsify the sauce so it feels creamy and cohesive.
- Lemon juice: The bright star of the dish. Fresh lemon juice adds freshness and balances the richness of the cream and chicken.
- Apple cider vinegar: Just a touch deepens the acidity and rounds out the flavor without making the dish taste vinegary.
- Honey: A small amount balances the lemon and vinegar and gives the sauce a subtle warmth.
- Chicken bone broth: Creates a rich braising liquid and adds body to the sauce. Regular chicken broth or stock works too.
- Fresh thyme: Adds a cozy herbal note that pairs beautifully with lemon and garlic.
- Heavy cream: Finishes the sauce with silky richness and smooth texture.
- Seasonings (salt, pepper, garlic seasoning, paprika): Build flavor into the chicken before braising. Paprika adds warmth and color.
- Fresh cracked black pepper: Added at the end for brightness and a little bite.
Recipe Variations
- Add some leafy greens! Add chopped baby spinach or chopped kale at the end
- Mushrooms: Add sliced mushrooms when you add the onions
- Piccata style: Add capers to switch it up a little
- Orange twist: Swap lemon for orange for a sweeter citrus twist
- White Wine: Add white wine before the broth for a deeper flavor
Pro Tips
- Pat the chicken completely dry before seasoning. This helps the skin brown instead of steaming and gives better flavor.
- Let the chicken sit at room temperature for 15–20 minutes before cooking so it sears more evenly.
- Use a heavy skillet or Dutch oven for even heat and better browning.
- Don’t move the chicken while searing. Let it form a crust before flipping. When it is ready, it will release more easily from the pan.
- Slice the garlic, not mince, so it doesn’t burn and turn bitter.
- Cook onions slowly until translucent to bring out their sweetness.
- Use fresh lemon juice instead of bottled for the best flavor (but you can use it in a pinch if needed).
- Taste the sauce before adding cream and adjust the salt or acidity.
- Lower heat before adding cream and stir gently so the sauce stays smooth. If the sauce breaks slightly, whisk in a splash of broth to bring it back together.
- For extra thick sauce, simmer uncovered 10–15 minutes after braising.
- For extra lemon flavor, add some lemon zest right before serving.
- Let chicken rest in the sauce 5–10 minutes before serving to absorb flavor.
- To recrisp the chicken skin, return to the broiler on high for 1-2 minutes before serving.
- Serve with something that soaks up sauce—rice, couscous, mashed potatoes, or crusty bread.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Chicken thighs: Boneless thighs or chicken breasts (I would just recommend reducing the cook time)
- Heavy cream: Half and half or coconut cream
- Bone broth: Regular chicken broth or stock works well
- Apple cider vinegar: White wine vinegar or lemon zest and a little extra lemon juice
- Dijon mustard: Swap with a little whole grain mustard
- Fresh thyme: Use ½ tsp dried thyme
Dietary Substitutions
- Gluten free: Recipe is naturally gluten free, just make sure the broth used is also certified gluten free
- Dairy free: Use coconut cream or another non dairy cream
Leftovers and Storage
- Fridge: Store in airtight container up to 4 days
- Freezer: Up to 2 months in a freezer safe container
- Reheat by warming gently on the stovetop with a splash of broth or cream
But, I Still Have A Few Questions…
Can I use boneless chicken thighs or chicken breasts?
Yes. Reduce braising time to about 20–25 minutes since boneless meat cooks faster.
What internal temperature should chicken reach?
Chicken should reach 165°F in the thickest part.
Can I make this ahead of time?
Yes! It reheats beautifully and the flavors deepen overnight.
How do I reheat leftovers without drying them out?
Reheat gently on stovetop with a splash of broth, cream, or water.
Why did my cream sauce curdle?
The heat was likely too high or the sauce was boiling. Lower heat before adding the cream and stir gently.
Can I make this without cream?
Yes! Skip cream or use coconut cream, cashew cream, or a splash of milk. It will still be delicious!
Can I make this fully on the stovetop?
Yes, you can! Simmer covered on low heat 35–40 minutes until tender.
Why isn’t my chicken browning?
Pan may not be hot enough or the chicken was wet. Pat the chicken dry and preheat pan well.
Can I double the recipe?
Yes. Use a larger Dutch oven and increase braising time slightly.
Can I add wine?
Yes. Deglaze the pan with ¼–½ cup white wine before adding broth.
Can I cook this in a slow cooker?
Yes! After searing the chicken in a skillet, add it to a slow cooker and cook on low 4–5 hours, then stir in cream at the very end.
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Creamy Lemon Braised Chicken Thighs
Ingredients
- 5 –6 large chicken thighs bone-in, skin-on
- Salt pepper, garlic seasoning, paprika, to taste
- 1 –2 tbsp olive oil
- 6 –7 cloves garlic sliced
- 1 medium onion thinly sliced
- 2 tsp Dijon mustard
- Juice of 1 lemon
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 cup chicken bone broth
- 2 –3 fresh thyme sprigs
- ½ cup heavy cream
- Fresh cracked black pepper to finish
Instructions
- Preheat oven to 325°F.
- Season chicken generously with salt, pepper, garlic seasoning, and paprika.
- Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat.
- Sear chicken 3–4 minutes per side until golden. Remove and set aside.
- Reduce heat to medium. Add garlic and onion. Sauté 3–4 minutes until fragrant.
- Stir in Dijon mustard and paprika. Cook 1 minute.
- Add lemon juice, vinegar, honey, bone broth, and thyme. Stir to combine.
- Return chicken to pan. Cover and braise in oven for 30 minutes, until tender.
- Remove chicken and thyme sprigs.
- Simmer sauce on stovetop 5–8 minutes until slightly reduced.
- Lower heat and stir in heavy cream. Warm gently—do not boil.
- Return chicken to sauce and simmer 2–3 minutes. To recrisp the skin, return to the oven for 1-2 minutes under the broiler on high.
- Finish with freshly cracked black pepper and serve warm.
Notes
- For thicker sauce, simmer uncovered 5–10 minutes after baking.
- Taste sauce before serving and adjust salt.
- Boneless thighs can be used but reduce braising time.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.