This baked garlic chicken thighs recipe shines with a bright, creamy lemon sauce—the sauce is the star.
Creamy Garlic Lemon Chicken Thighs
This baked garlic chicken thighs in lemon sauce is a long-time reader favorite and an easy weeknight winner. In under an hour—most of it hands-off while the chicken roasts—you get juicy, flavorful thighs and a silky lemon-garlic sauce that turns ordinary chicken into a special meal.
Video: Baked Garlic Chicken Thighs with Lemon Sauce
Can you use chicken breasts for this recipe?
Yes. If using large or thick chicken breasts, slice them thinly or cut them in half lengthwise (scaloppine-style) so they cook quickly and stay moist. Thick breasts take longer and can dry out; thin slices cook faster and work well with the sauce.
How to Serve Baked Garlic Chicken Thighs
The dish pairs well with many sides and is family-friendly. We usually serve one to two thighs per person, depending on appetite. Try these serving ideas:
- Serve over pasta—toss the pasta with sauce for a comforting, complete meal.
- Pair with brown, white, or wild rice to soak up the lemon-garlic sauce.
- Try couscous or quinoa for a lighter grain option.
- For a low-carb option, place the chicken on a bed of crisp lettuce to make a satisfying salad.
- Offer steamed vegetables or a crusty slice of bread to complete the plate.
Creamy Garlic Sauce Lemon Chicken Thighs
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Ingredients
For the chicken thighs:
- 2 pounds (907 g) bone-in chicken thighs
- Kosher salt, to taste
- Black pepper, to taste
- Optional: a pinch of paprika and ground cumin
- 1 Tablespoon (15 ml) butter
- 4 cloves garlic, minced
- 2 teaspoons (10 ml) Worcestershire sauce
For the lemon sauce:
- Zest of 1 medium lemon
- 3 Tablespoons (45 ml) fresh lemon juice
- 1/2 teaspoon (2.5 ml) sugar
- 1 teaspoon (5 ml) Dijon mustard
- 1/2 teaspoon (2.5 ml) salt, or to taste
- 1 cup (180 ml) heavy whipping cream
- 3 Tablespoons (45 ml) minced parsley (optional garnish)
- Optional: serve with cooked pasta, rice, steamed veggies, or bread
Instructions
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Preheat oven to 400°F (205°C).
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Trim excess fat or skin and pat the thighs dry. Season all sides with salt and pepper. Add a light sprinkle of paprika and cumin if using.
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Heat a large oven-safe skillet over medium-high. Melt the butter, then place the chicken skin-side down and sear until the skin is brown and crisp, about 3 minutes.
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Flip the chicken and cook the other side about 2 minutes. Remove the skillet from heat, add the garlic and Worcestershire, then return the chicken to the pan skin-side up.
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Transfer the skillet to the oven and bake the chicken about 25–30 minutes, or until cooked through.
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Remove the cooked chicken to a plate. Place the skillet over medium heat and whisk in the lemon zest, lemon juice, sugar, Dijon mustard, salt, and heavy cream. Taste and adjust seasoning.
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Simmer the sauce about 2 minutes to heat through. Return the chicken to the pan and let it sit in the sauce for 1–2 minutes. Garnish with parsley if desired and serve over rice, pasta, or with vegetables.
Nutrition Information per Serving
More Easy Chicken Recipes:
- Honey garlic chicken thighs
- Chicken in creamy mushroom white wine sauce
- Lemon pepper chicken
- Creamy chicken mushroom soup
- Slow cooker chicken tortilla soup
- One-pot skillet recipes
This recipe was originally published in 2014 and updated with new photos and video.