Creamy Lemon Chicken Thighs with Dijon and Parsley
This is one of those recipes that feels a bit fancy but doesn’t ask much of you. The lemon keeps things bright, the Dijon adds a little punch, and you can serve it with anything like rice, pasta, mashed potatoes, or your family’s favorite side.
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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:
- ½ cup dry white wine
- ¾ cup heavy cream
- 4 cloves garlic ideally poached in oil or use pre-minced garlic in oil
- 1 teaspoon 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.
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Nutrition
Calories: 672kcal | Carbohydrates: 9g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 263mg | Sodium: 196mg | Potassium: 596mg | Fiber: 2g | Sugar: 3g | Vitamin A: 838IU | Vitamin C: 30mg | Calcium: 70mg | Iron: 2mg
