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- 6 cutlets (chicken thigh, skin on and bone in* See Notes)
- 2 Tbsp. butter (or olive oil)
- 1 onion (finely chopped)
- 4 cloves garlic (minced)
- 6 cloves garlic (crushed with the back of a knife, not minced)
- 2 tsp. sweet paprika
- 1 tsp. lemon pepper (or cracked pepper - optional)
- 3/4 cup chicken stock (or broth)
- 1/2 cup cream (thickened/heavy cream or coconut cream may be used)
- 1/4 cup lemon juice
- salt (to season)
- 4 thyme (fresh sprigs of, or 1 teaspoon dried thyme is fine)
- lemon wedges (to serve)
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|Calories440Calories from Fat320
|% DAILY VALUE
|Calories from Fat320
|% DAILY VALUE
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Gamal Berro 2 years ago
Great! Yummly has great recipes
Blue Piggy 3 years ago
Outstanding!!!! I increased the chicken broth and cream for more sauce and thickened with a little corn starch at the end. Spooned the sauce over noodles as well....family loved it.
Donna Byrne 4 years ago
This turned out so well!! The sauce is delicious and the chicken is really tender
Lynda Mangan 4 years ago
Excellent!!! This was a huge hit with my family! I did not have lemon pepper, so I zested the lemons and used the juice and zest, along with coarse ground black pepper. In place of the thyme, I used dried parsley. I have a feeling my family will be asking for this quite often!
Krista Knight 4 years ago
While family absolutely lived this. I used skin off though fillets and just baked the whole thing in the oven. Was beautiful
Laura Kaff 4 years ago
We enjoyed very much. I used lime juice and it would have been better with lemon, needed more oomph. We still licked our plates clean.
Shayna 4 years ago
its was okay but it has some issues such as the sauce being way too thin. it was not as pictured.
Jessica Callihan 4 years ago
Amazing flavor! Definitely added to the favs list
Macheté 4 years ago
Came out well wouldn’t change anything
Amanda Goodner 4 years ago
Pretty tasty! Next time I would use less paprika and add more of the cream/broth for more sauce.
Eustace Kesseh 4 years ago
This was really good and flavorful! I added crushed red peppers and served it over wild rice. Will make this again.
Kim 4 years ago
Very good didn’t take along time to make.
Mags 4 years ago
Fat separated from the sauce I used smoky paprika and I would do sweet next time yummy
Lita Preston 4 years ago
This recipe is amazing. I used the recommendation of shallots and dill. Perfectly paired. I served it with asparagus and fettuccini. I doubled the sauce which made it more like a soup so I added a very small amount corn starch to thicken and it was perfect. I have already shared this with several friends and will make this again and again. Might also be good with shrimp.
Matthew Penland 4 years ago
best chicken I've ever made. Unfortunately the directions can be very confusing and i had to improvise a little.
Saeer FOREVER 4 years ago
very good, gonna upgrade it tho with some tomatoes etc
Izzy 4 years ago
It had an excellent taste but it wasn’t too creamy. I had to broil it longer to get it brown enough so some of the sauce cooked away. I used skinless thighs also
Dianne 4 years ago
Really enjoyed this dish. Simple to make. Substituted lemon pepper for lemons. Served with sauce coated fettuccini. I highly recommend.
Christina Walton 4 years ago
My husband loved this so much he pretty much took all the sauce! Will make again but will make more sauce haha. Will also add some veggies. Super tasty!
Victoria Patterson 4 years ago
So easy and delicious!
Nicole Mannino 4 years ago
I modified this recipe. Shallots and dill instead of onions and thyme only because well, I love dill and lemon together! I doubled the stock and cream to ensure I had a sauce for pasta as a side (fettuccine was nice with this sauce) I used the juice of half an average-sized lemon. I supplemented with half a lemon’s zest for the lemon taste without too much tartness. I’ve never made a cream sauce before so I was more interested in the base and the method, which was great and easy. This sauce would be really good on many proteins like thin-sliced chicken breast, scallops, or shrimp. I really enjoyed it and glad I have leftovers for the workweek! 😋
Tombs 5 years ago
Loved it, just took longer than expected
Pedro G. 5 years ago
pretty good lemony chicken didn't have lemon slices and cream i replaced it with 1/4 cup of milk so it didn't come out as creamy but still turned out good also used chicken bone broth and chicken breast instead, id suggest cutting the chicken in to cubes if using breasts. came out pretty good add some white rice and you got yourself a nice meal
Amber Tomlinson 6 years ago
A tasty recipe, lemon flavour was a little sharp. Added in more thyme, garlic granules and sugar while the sauce was simmering, which rounded the taste off perfectly. Made enough for 4 meals can’t wait to eat the rest up.
Marian Gottner 6 years ago
i love this recipe and i make it all the time
Caiti Morris 6 years ago
yummy, I use creme fraiche instead of cream. love lots of lemon so it's nice and sharp
Christel D. 8 years ago
This was really tasty, but I might use a little bit less lemon next time (personal taste). The sauce is even better when reheated (I think as the sharpness of the lemon has disappeared). For a healthier sauce, mix milk with cornflour to the desired consistency to use instead of cream.