Creamy Lemon Chicken Thighs with Dijon and Parsley
Tina BevkThese Creamy Lemon Chicken Thighs are the kind of dish I turn to when I want a hearty and comforting dinner for my family. They look like something you’d order at a cozy bistro, but they come together with very little effort and a short list of ingredients. It’s a great make-ahead recipe—especially handy when you have leftover cream.
I love that it doesn’t require any fancy tools—just a good skillet and a baking dish. I’ve made it for friends, lazy Sunday dinners, and even once when I had barely anything in the fridge. Just spoon it over whatever you have on hand—rice, mashed potatoes, or some buttered noodles—and dinner’s done.
If you enjoy easy, flavor-packed chicken dinners like this one, you might also love my “Crispy Fried Sweet and Sour Chicken with Cauliflower over Rice” and “Creamy Porcini Chicken with Buckwheat“. Both are great options for switching things up during the week!
Important Ingredients
- Chicken Thighs: The base of the recipe.
- Salt and Pepper: Bring out the chicken’s natural flavor.
- All Purpose Flour: Helps the skin get golden and crisp when seared.
- Oil: For browning the chicken and starting the sauce.
- White Wine: Adds a little brightness and depth to the pan sauce.
- Heavy Cream: Makes the sauce smooth and comforting.
- Garlic: For a warm, savory base flavor.
- Mustard: Dijon gives the sauce a gentle tangy kick.
- Lemons: Adds freshness and cuts through the richness.
- Parsley: A fresh, herby finish right before serving.
See recipe card for quantities.
Substitutions & Variations
- For the chicken, you can use boneless thighs or even chicken breasts—just reduce the oven time so they don’t dry out. If you want to use boneless skinless chicken thighs, keep an eye on the cooking time—they’ll cook faster and won’t get that crispy skin, but they’ll still taste delicious.
- If you don’t have white wine, chicken broth works just fine as a substitute.
- To make it dairy-free, use full-fat coconut milk, though it will add a slightly different flavor.
- For the garlic, raw minced garlic works well if you don’t have poached or oil-packed garlic—just sauté it gently so it doesn’t burn.
- If you don’t have fresh parsley, you can swap in fresh dill or chives for a different but tasty twist.
- If you don’t have Dijon Mustard, you can use grainy mustard or even yellow mustard in a pinch. It won’t be the same, but it still adds a nice bite.
How to Make Creamy Lemon Chicken Thighs with Dijon and Parsley
Step 1: Pat the chicken thighs dry and season them well with salt and pepper. Lightly coat them in flour (Image 1 & 2)—just enough to help them brown. Heat a cast-iron skillet over medium-high heat, add a bit of oil, and sear the chicken skin-side down first until golden. You’re not cooking them all the way through—just creating a nice crust.
Step 3: Just before serving, stir in the chopped parsley (Image 5). Let it warm through so it stays fresh and green. Take the chicken out of the oven and spoon the creamy, lemony sauce over the top—or place the chicken back into the skillet if you prefer a more rustic look (Image 6).
Step 4: Chop the onion leaves (Image 7), sprinkle them for garnish, and serve warm with your favorite side (Image 8).
Hint: If you want your chicken skin extra crispy, make sure to really dry it with paper towels before seasoning and dredging. Moisture is the enemy of crispiness!
💭Crucial Success Tips
- Dry the chicken well before seasoning and dredging—it helps the skin crisp up nicely.
- Don’t skip the flour coating. Even a light dusting gives that lovely golden crust and helps the sauce cling.
- Sear with patience—let the skin get a good amount of color before flipping.
- Use the same pan for the sauce to grab all the flavorful browned bits (they add a ton of taste!).
- Let the sauce simmer gently until it thickens slightly. Don’t rush it.
- Add parsley at the end so it stays bright and fresh-tasting.
FAQ
Yes! You can cook the chicken and make the sauce ahead of time. Just reheat gently in the oven or on the stove, and add the parsley right before serving.
It’s great with rice, mashed potatoes, pasta, or even crusty bread to soak up the sauce.
Creamy Lemon Chicken Thighs with Dijon and Parsley
Equipment
Ingredients
For the chicken:
- 6 bone-in skin-on chicken thighs (about 1.2–1.5 kg)
- Salt and pepper
- A bit of all-purpose flour just for light dredging
- A splash of oil for pan-frying
For the sauce:
- 1/2 cup white wine A good splash of dry
- 3/4 cup heavy cream
- 4 cloves garlic ideally poached in oil or use pre-minced garlic in oil
- 1 tsp Dijon mustard
- 2 lemons Zest and juice
- A small handful of fresh parsley finely chopped
Instructions
- Pat the chicken thighs dry and season them well with salt and pepper. Lightly coat them in flour, just enough to help them brown. Heat a cast-iron skillet over medium-high heat, add a bit of oil, and sear the chicken skin-side down first until golden. You're not cooking them all the way through, just creating a nice crust.
- Transfer the seared thighs to a baking dish, skin-side up. Bake at 375°F (190°C) for about 25–30 minutes, or until the internal temperature reaches 75°C (165°F).While the chicken is baking, make the sauce in the same skillet. Start by deglazing the pan with a splash of wine, scraping up the golden bits. Let it reduce a little. If you're not using poached or oil-packed garlic, add a bit more oil and gently sauté the garlic until it's fragrant. Don’t let it brown. Add the cream, Dijon mustard, lemon zest, and lemon juice. Let it all simmer gently for a few minutes until slightly thickened.
- Just before serving, stir in the chopped parsley. Let it warm through so it stays fresh and green.Take the chicken out of the oven and spoon the creamy, lemony sauce over the top, or place the chicken back into the skillet if you prefer a more rustic look.
- Chop the onion leaves, sprinkle them for garnish, and serve warm with your favorite side.
Notes
- Pat the chicken dry before seasoning—it helps the skin crisp up better during searing.
- Use a cast iron or heavy-bottomed skillet if you can. It holds heat well and gives a nice sear.
- Deglazing the pan with wine (or broth) lifts all those flavorful bits left from the chicken—don’t skip this step!
- Let the sauce simmer gently. If it boils too hard, it can separate. A slow simmer gives it that silky texture.
Nutrition
If you gave these creamy lemon chicken thighs a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Creamy Lemon Chicken Thighs with Dijon and Parsley
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop the chicken and sauce into a covered dish and warm it in the oven at 160°C (325°F) until heated through. You can also reheat it on the stove over low heat, stirring gently so the sauce doesn’t break.
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Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
