Creamy Stove Top Lemon Chicken

by Maria on October 1, 2013

Creamy Stove Top Lemon Chicken

Anytime there is lemon in a chicken recipe you know it is going to be good. The two ingredients were meant for each other!

This creamy lemon infused dish, won’t disappoint. It is perfect for cool fall nights. You don’t have to heat your oven, but you still get a home style comfort food.

Bone-in chicken thighs work great in this recipe, making it a very budget friendly and practical meal too!

 Creamy Lemon Stove Top Chicken


8 bone-in chicken thighs, skin removed
1/2 cup all purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
4 tbsp butter
1 cup chicken broth, I use a bullion cube and a cup of water
3 tbsp fresh lemon juice
1 cup heavy cream
1 medium onion sliced in rings or 8 oz. fresh sliced mushrooms (optional)


  • In a large Ziploc bag, combine, flour, salt, pepper, garlic powder and chicken a few pieces at a time. Shake to coat chicken with flour mixture
  • In a large somewhat deep frying pan, Brown chicken in butter until both sides are a nice brown color.
  • Add chicken broth, lemon, cream and onions or mushrooms if desired
  • cover and simmer for about 30 minutes or so, until meat is tender.
  • Garnish with parsley if desired and serve over rice or mashed potaotes

Creamy Stove Top Lemon Chicken 2

Recipe adapted from Taste of Homes, Lemon Cream Chicken



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{ 29 comments… read them below or add one }

Shasta October 1, 2013 at 8:02 pm

Maria, this was delicious! We had everything required so my 14 year old, Chef Brandt, made it for dinner! He pulled it off with no help from me, so your recipe instructions were perfect!


Maria October 3, 2013 at 10:37 pm

Thanks Shasta!

That is so cool that your son likes to cook!


Davina October 11, 2013 at 12:55 pm

This is making my mouth water just thinking about lemon and chicken together! I need to add this to my menu! Thanks, Maria!


Alicia October 15, 2013 at 10:10 pm

Made this tonight! It was delicious. Next time I will need to experiment to get the sauce a little thicker, but we had it with mushrooms.


Amber @ WhatAmberLoves October 21, 2013 at 7:47 pm

Found you via Pinterest! I made this tonight, and it received rave reviews from my husband and all 3 daughters! This recipe is a keeper!! ~Amber


Carrie October 24, 2013 at 6:14 pm

This recipe sounds like it would be very tasty. Do you serve it over rice or something? And how do you think it would work in a crock pot. I would like to try it that way. Thank you and your site is wonderful. :o)


Maria November 1, 2013 at 8:19 pm

Hi Carrie, Yes I serve it with rice or mashed potatoes. It would probably turn out great in the crock pot, the sauce might be a little runnier, but I bet it would be delicious!


Kristi October 27, 2013 at 8:07 pm

Absolutely delicious!! We devoured it!


Kristin October 30, 2013 at 9:35 pm

Hello, can you use boneless, skinless chicken breasts instead?

Thank you! I can’t wait to try it.


Maria November 1, 2013 at 8:17 pm

I am sure it would work great, you may need to reduce the cooking time though. :)


Deana November 4, 2013 at 8:37 pm

On what temperature do you simmer it for 30 mins?


Maria November 5, 2013 at 9:04 pm

I think it will depend on your stove, It needs to be gently bubbling, on my stove it is at the 4 setting, which is probably considered medium low.


Dana November 4, 2013 at 8:38 pm

Made it tonight- it was delish! The sauce was a little runny so I thickened it with cornstarch, and we served it over rice and drizzled the sauce over the rice and green beans- it was so good!


Amanda November 17, 2013 at 9:27 pm

Made it tonight after finding your recipe on Pinterest. It was fantastic!


Jenie Encabo November 20, 2013 at 7:28 am

Thank u for this recipe.I made it tonight and wow! It is delicious w/ boss love it.


Lizz November 25, 2013 at 10:20 pm

This was delicious and so very easy! I used boneless/skinless breasts, cut into thirds. Even my granddaughters gobbled it up. Thanks!


Ivana December 9, 2013 at 11:18 pm

I just made this tonight for me and my bf, I used 4 chicken boobs instead of the thighs and it tasted amazing! Deff going to make this again and again and again


Maria December 10, 2013 at 12:52 pm

So glad you liked it! Thank you so much for letting me know!


Leone C January 7, 2014 at 10:37 pm

Love a similar dish that includes capers!!! If you like them, they blend beautifully with this dish.


Destri January 8, 2014 at 10:30 am

OH! I used to get a dish like that at a restaurant in Big Bear – and you’re right, so good. Can’t wait to try it!


shereese maynard January 14, 2014 at 5:48 pm

Great recipe for the family. Can also be served with egg noodles.


Jan February 23, 2014 at 2:42 pm

Just made it. My mother in .law just copied the recipe . It was really good..


Lisa March 13, 2014 at 2:40 pm

I made this yesterday evening and it was so yummy, I added extra whipping cream. The creamy lemon chicken tasted delicious. Added fresh mushrooms sauteed them in the sauce, had it with white rice.


Jenifa March 13, 2014 at 10:20 am

FANTASTIC!!! And SOOOOOO super easy!!
– I did not use any butter – only took a little olive oil.
- Chicken breast (as opposed to thighs) substitutes seamlessly.
- I use SO Delicious Dairy Free Coconut creamer – anytime a recipe calls for cream/milk – you won’t miss the extra fat!
- I did add a little corn starch at the end before simmer to thicken sauce up a bit more.
- and was very generous with the lemon juice – my whole lemon was about 4+ tbsp – I just put it all in! Lemony-licious!!


Virgi April 1, 2014 at 6:04 pm

I started making a similar recipe when it was in cooking light but without the cream. I make it wih chicken breasts, a little garlic olive oil (no cream-thus “cooking light”) I dice a little onion and use fresh mushrooms (everything else the same). Usually the flour makes the sauce thick enough but if i doesn’t then I use just a touch of cornstarch. Family loves it! We have been making it for a couple of years. (Note: when my little grand-daughter comes over, she doesn’t like onions or mushrooms so I just cut them up really small and she loves it, she thinks it is just some kind of spice — tricky, tricky grandma :-)


Zoe April 24, 2014 at 10:37 pm

I have tried a lot of lemon chicken recipes. This one is good and low maintenance. I used half and half to cut a few calories and pounded/tenderized my chicken first. I didn’t have a problem with the thickness of the sauce, but I did think the chicken got a little soggy. So the second time I tried this I removed the chicken to a warm oven while I reduced the sauce in the remaining oil and drippings, then returned the chicken to the pan for a couple minutes to keep a bit of the crisp on the chicken. I felt it was much improved.
I also used extra lemon because I’m a fanatic.


Melissa May 4, 2014 at 8:50 pm

I just made this and it is so amazing. The only thing I did differently was add a bit more lemon juice. Turned out so good. Not sure why some people would get a runny sauce, unless they tried to cook it too quickly before it had time to reduce. My sauce turned out thick and creamy and delicious. If your sauce seems to not be thickening up, take the lid off for a few minutes. That will allow some of the water to evaporate.


Destri May 6, 2014 at 8:19 am

Great tip Melissa, thank you!


Megan May 8, 2014 at 7:37 pm

Looks super yummy. Can’t wait to try it out!! I think I might make it 4 mothers day…


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