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Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce

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Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce – chicken thighs seasoned with lemon-pepper seasoning, baked to perfection and served with the delicious, cheesy, garlic-lemon cream sauce! YUM!

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This recipe takes only 40 minutes from start to finish, including baking time!
Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture:

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cooking chicken thighs in a skillet with lemon pepper seasoning

Heat 2 tablespoons olive oil on high-medium heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon seasoning. Flip the chicken thighs over and cook for 2 minutes on the other side. The skin side of chicken thighs should be nicely browned like this:

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Line baking sheet with aluminum foil. Put chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center:

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In the mean time, while the chicken is baking, make the sauce with garlic, chicken stock, heavy cream, lemon seasoning, and shredded cheese (Parmesan, Mozzarella, or both). Add 2 tablespoons freshly squeezed lemon juice and top with chopped green onions:

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Add cooked chicken thighs to the skillet on top of the sauce. Top with chopped parsley and decorate with a few slices of lemon:

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Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce

Total Time: 40 minutes

Yield: 3 servings

Lemon Pepper Chicken with Creamy Garlic-Lemon Sauce

Ingredients

    Chicken Thighs:
  • 6 chicken thighs
  • 3 teaspoons lemon pepper seasoning + 1 teaspoon more
  • 1/4 cup flour (use gluten free flour for gluten free version)
  • 2 tablespoons olive oil
  • Creamy Sauce:
  • 1 teaspoon olive oil
  • 1/2 tablespoon butter
  • 5 garlic cloves, minced
  • 3/4 cup chicken stock
  • 1 teaspoon lemon seasoning
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheese: Mozzarella or Parmesan, or both
  • 2 tablespoons freshly squeezed lemon juice
  • 3 green onions chopped, only greens used
  • Garnish:
  • freshly parsley, chopped
  • lemon slices

Instructions

    Chicken Thighs:
  1. Preheat oven to 375 F.
  2. Mix 3 teaspoons of lemon pepper seasoning with flour. Pat the tops (skin side) of chicken thighs with this seasoning mixture.
  3. Heat 2 tablespoons olive oil on high-medium heat in a large skillet. Add chicken thighs skin side down and cook for about 4 minutes on high-medium heat until browned, uncovered. Sprinkle the other side of chicken with 1 teaspoon more of lemon seasoning. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove from heat. Line baking sheet with aluminum foil. Put chicken thighs skin side up (crispy side up) on the baking sheet and bake at 375 F for about 15-20 minutes, until the chicken is fully cooked, the juices run clear and the chicken is no longer pink in the center.
  4. Creamy Sauce:
  5. In the mean time, while the chicken is baking, make the sauce. Thoroughly clean and dry the skillet you used for cooking chicken thighs. Heat 1 teaspoon olive oil and 1/2 tablespoon butter on medium heat in this cleaned skillet. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 1 teaspoon lemon seasoning to the skillet and bring to boil. Add heavy cream and bring to boil. Add shredded cheese and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 tablespoons freshly squeezed lemon juice and stir in. Top with chopped green onions (chop up only green portion of green onions and don't use white portion). Keep the sauce covered.
  6. The chicken should be cooked by now. Check it for doneness and if chicken is completely cooked through, add it to the skillet on top of the sauce and on top of green onions. Top with chopped parsley and decorate with a few slices of lemon.
http://juliasalbum.com/2016/01/lemon-pepper-chicken-with-creamy-garlic-lemon-sauce/

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{ 35 comments… add one }
  • Emz January 6, 2016, 4:04 am

    Oh boy im hungry now

    • Julia May 25, 2016, 7:17 pm

      They are yummy!

  • Jules February 8, 2016, 1:29 pm

    Hi , can you please tell me are lemon pepper seasoning & lemon seasoning two
    Different types of seasoning , I live in the uk .
    Kind regards Jules

    • Julia May 25, 2016, 7:17 pm

      Lemon Pepper Seasoning here in the US has lemon, black pepper, onion and garlic – so you can compare to what you have. The seasoning is definitely very peppery and you can see black peppers as dots on chicken skins in my photos.

      • Nicole August 10, 2016, 11:14 pm

        Is lemon seasoning different from lemon pepper?

        • Gavin October 17, 2016, 8:08 pm

          No. They are the same.

  • Amanda March 16, 2016, 6:33 pm

    I don’t have or like green onions. Do you think I could use sweet onion instead?

    • Julia May 25, 2016, 7:14 pm

      Amanda, I used green onions only for garnish, so you can skip them altogether. On the other hand, I love all raw onions (and they are good for you!) so yes, do use sweet onions as garnish, if you like!

  • Michelle March 19, 2016, 12:48 am

    I made this tonight for my husband- He LOVED it. The sauce was what made the dish! This is for sure on our list of favorite meals!

    • Julia May 25, 2016, 7:12 pm

      Michelle, so glad you and your husband liked it! Comments like that make my day!

  • Darnisha Ray March 25, 2016, 4:59 am

    I made some it look good

    • Julia May 25, 2016, 7:11 pm

      Thank you!

  • Cheryl April 4, 2016, 3:40 pm

    Will this recipe turn our just as nicely using chicken breasts? My family doesn’t care for dark meat. Thanks. It looks absolutely delicious.

    • Julia May 25, 2016, 7:11 pm

      Cheryl, I think this recipe will absolutely work with chicken breasts! Just don’t cook them for as long as I would cook chicken thighs obviously. I would skip the baking step, cook the chicken breasts on stove top for 4 minutes on each side and then let them finish cooking in the sauce.

  • Sheila K April 28, 2016, 7:56 pm

    It wasn’t bad, but chicken thighs were too fatty for our taste. Believe it or not, we felt there wasn’t a lot of taste to the meal either. I think next time, i’ll cook with more lemon pepper, chicken breasts, and I’ll use half and half instead of cream.

    • Julia May 25, 2016, 7:09 pm

      Thanks, Sheila, yes, you can always add more lemon pepper or maybe even a tablespoon of lemon juice to give it more flavor.

  • Amy May 24, 2016, 5:59 pm

    Do you think I can substitute the heavy cream for coconut milk ?

  • Julia May 25, 2016, 7:07 pm

    Amy, I think you can use coconut milk in this recipe – heat it up until really hot before adding cheese. Also, since the recipe calls for 3/4 cup chicken stock, use half the amount of chicken stock to start with, and then, after the shredded cheese is melted and the sauce gets creamy, you can add more of chicken stock or coconut milk.

  • Sheridan June 28, 2016, 2:42 pm

    What is the calorie count on this dish?

  • Kathy July 10, 2016, 4:15 pm

    Unbelievably good!!

  • Angie July 13, 2016, 3:42 pm

    I made this for my family and they loved it. I am always looking for great chicken recipes that are “saucy”. Thanks for sharing. I will be adding this to my regular dinner rotation!

  • Lallie August 7, 2016, 7:01 pm

    Sounds great. I can’t wait to try it. For the sauce you ask for lemon seasoning, did you mean lemon pepper? I am not quite sure what you mean for lemon seasoning if not. Thank you

  • Jennifer August 8, 2016, 10:34 am

    This is my favorite meal we make this all the time I wouldn’t change anything about it and we are having it again tonight. Thank you so much for this recipe.

  • Emily August 17, 2016, 6:50 pm

    Great recipe! My picky 2 & 4 year Olds even liked it!

  • Selena November 2, 2016, 6:45 pm

    What sides can go great with this?

    • Julia December 20, 2016, 6:04 pm

      Sauteed spinach, roasted asparagus, mashed potatoes, or small amount of angel hair pasta.

  • sabrina coleman November 12, 2016, 8:46 pm

    i am cooking this as i speak it smells very good and i have made this before with someone else recipe and it was good. you had added more things to yours and i like it . waiting for it to be done . thank you for sharing your recipe with everyone .

    • Julia December 20, 2016, 5:25 pm

      Sabrina, thank you so much for taking your time and leaving such a nice comment! I am so happy you liked this dish!

  • Erika November 14, 2016, 9:54 pm

    I am dairy free and made this with coconut milk and veggie go mozzarella…the consistency did not turn out as “creamy” as I would’ve hoped (but cooking dairy free is always a bit different). The flavor was amazing, and with a bit of twerking I think I can perfect the creaminess. Thanks for the recipe!

    • Erika November 14, 2016, 9:58 pm

      Well I clearly meant tweeking* hehe

    • Julia December 20, 2016, 5:09 pm

      Erika, thank you for stopping by and taking your time to leave a comment! Great to hear that coconut milk worked in this recipe (even if the texture is not quite creamy).

  • Syida January 30, 2017, 8:12 am

    Absolutely delicious. I’ve made as dinner last night, and my boyfriend loves it very² much. Thanks Jules!

    • Julia January 30, 2017, 11:14 pm

      Syida, I am so glad you and your boyfriend enjoyed this recipe! 🙂

  • JLP March 5, 2017, 6:03 pm

    I had a couple of thoughts after reading this recipe.

    Why would you wash the pan out before making the sauce? If you deglaze it, you don’t lose all the flavor from the browned chicken that would make the sauce flavorful. I’d also ask about the use of flour – if you use a seasoned cast iron pan, the chicken won’t stick and will brown well. A regular pan would work too, avoiding non-stick were possible. The trick is to not move the chicken until the skin releases. This takes about five minutes, the skin will be golden bronze and adds a lot of flavor to the dish.

    I would do the first steps the same way, omitting the flour. Then I’d deglaze the pan, adding the broth or stock and garlic (shallots might also be nice) and a 1/2-1/3 cup of white wine. Reduce it for a while, then add the rest of your ingredients. I’d cut back on the heavy cream, for this amount of chicken I’d use no more than 1/4 cup.

    These are my suggested changes; deglaze the pan, cut the flour out, add white wine and reduce the heavy cream. As it stands, it looks to be a fairly bland and heavy sauce. It has potential, creamy and cheesy is always delicious and lemon chicken is a wonderful combination.

    • Julia March 11, 2017, 12:37 am

      Great tips! Omitting the flour is an option, even though using the flour does make for a crispier and thicker skin. About washing the pan – after frying the chicken on a relatively high heat with flour and pepper, I had too much of a brown mess in my pan, which is why I prefer to wash it. But, if the flour is omitted, there might be no brown mess in the pan to begin with, so no need to wash it. Thank you for taking your time to leave your very useful and thoughtful comment – I always appreciate it! 🙂

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