Pan Fried Chicken Thighs come to the rescue for an easy weeknight meal. Boneless, skinless chicken thighs are a breeze to cook. Tender, delicious, creamy and ready in less than 45 minutes. And that creamy lemon sauce = WOW
It’s so easy to get lazy on weeknights. A full day of work can make the thought of preparing an entire meal seem exhausting. Last night was one of those nights.
I’ve just returned from Salt Lake City attending a weekend conference and have been spoiled by some lovely and pampering restaurant meals.
This one pot, easy clean up entree came to the rescue easing me back into reality.
Weeknight cooking life just got easier. This one pot chicken dinner is simply mouthwatering and delicious.
Why Choose Chicken Thighs
You can make this with chicken breasts, but I’m a dark meat fan.
Chicken thighs are where it’s at for me. And they’re easier to cook than breasts, tastier than breasts because they’re less likely to dry out.
And did I mention they have flavor? If you’re stuck in a chicken breast rut, it’s time to get on board with chicken thighs. I think they’re the best part of the bird.
For this recipe, I purchased boneless and skinless. A quick pounding with a meat mallet to even things out, a slight dusting with flour and the rest was tender flavorful history.
I finished the chicken with a lemon cream sauce and simply sided it with some cooked broccoli. Dinner was ready in less than 45 minutes…thank you very much.
I used my smaller 2.75 qt. Le Creuset Dutch Oven, my favorite piece in my kitchen. Don’t know how I lived without it all of these years. 🙂 I’ve provided an affiliate link for your convenience. I am a member of the Amazon Affiliate program and earn a small commission at no extra fee to you.
Pan Fried Boneless Skinless Chicken Thighs with Lemon Cream Sauce
I hope you give this fried chicken thighs recipe a try, and if you do, please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a recipe for boneless pan fried chicken thighs, let me know, I’d love to give it a try.
More Easy Chicken Dinner Recipes
- Chicken Thigh Kebabs with Chile Yogurt Sauce
- Southwestern Crockpot Cream Cheese Chicken
- Chicken Cutlets with Jalapeno Orange Sauce and Black Beans
- Curry Roasted Chicken and New Potatoes
If you’re looking for more Chicken Recipes, don’t miss my Chicken Category. You’ll find lots of great ideas, including the most popular chicken recipe on my site for Parmesan Chicken.
Looking for more chicken thigh recipe ideas? Check out my post for the 10 Best Braised Chicken Thigh Recipes
Pan Fried Chicken Thighs With Lemon Cream Sauce
Ingredients
- 4 boneless skinless chicken thighs slightly pounded to even out thickness
- 2 tablespoons flour
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 4 slices red onion
- 1 cup chicken broth
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 tablespoons butter
- 1/4 cup heavy cream
- chopped parsley for garnish.
Instructions
- Rinse chicken thighs with water and place on cutting board. With a kitchen mallet, slightly pound the thighs to even out the thickness so they’ll cook evenly. Sprinkle both sides with flour and salt and pepper to taste.
- Heat a small Dutch oven over medium high heat. Add the oil until hot and then add chicken thighs. Cook on both sides until nicely browned. About 4-5 minutes per side. Remove thighs to a plate and cover with the lid or foil to keep warm.
- Reduce heat to medium. Add the onion slices and cook for one minute, stirring constantly. In a bowl, combine chicken broth, garlic, red pepper flakes and lemon juice, Add to the hot pan, scraping pan to collect all of the browned chicken bits that have collected on the pan. Simmer for 8-10 minutes.
- Remove pan from heat and stir in butter and cream. When the butter has melted add the chicken back into the pot. Stir well to coat the chicken with the sauce. Serve immediately.
Nutrition
Looking for more easy Chicken Dinner Recipes? You won’t want to miss super easy:
Poblano Lime Rotisserie Chicken Soup
One Pot Chicken with Lemon Cream Sauce…It’s what’s for Dinner.
It is a delecious meal…..great post Lea Ann…
Love this recipe, however I’m not sure of what kind of cream you refer too, can you please clarify for me? Thanks a lot!
I’ve sent you an email, but you can use heavy whipping cream or half and half, however rich you’d like the recipe to be. I used heavy.
Sooooo, I don’t have a dutch oven… sniff.. I know, it’s a travesty. With that confession finally off my chest, and no time to get one before dinner, I was thinking, what are your thoughts of using a cast iron skillet until said dutch oven could be acquired? Is it just not gonna work? Should I consider a different option for chicken tonight? Thoughts???
This sounds too good and easy to be true. Will send the recipe to my best friend, too – a thigh lover. Bob and I like Salt Lake. It’s an easy and safe city to walk. Also have had some good meals there.
Please share…and this chicken dish, too! Sounds fabulous-and that lake! And that music!
I’ve only been to SLC once when a college friend married and moved there. Toured the Copper mines and did a little skiing at Snow Bird many years ago! It must have been a great conference and hope you came back with loads of new ideas. I’m with you on chicken thighs! This recipe looks delicious.
I saw the Copper Mine, but didn’t realize tours were available. Wouldn’t have had time anyway. Thanks Susan. Always good to hear from you.
How great that you had the opportunity to hear not only the choir but the symphony as well. I always preferred the breast until I discovered boneless, skinless thighs. Your recipe with the lemon cream sauce sounds delicious.
It was a great experience Karen and how lucky we were to be there on a Thursday night.
This sounds divine and quick! Win win. Love the photos and that you went to such a great conference. I’m going to need your autograph when you’re rich and famous.
P.s. When do you add the lemon and how much?
Thank you so much for that observation. Fixed the recipe. whew – you’re the best. 🙂
Rich and famous? Your pen may dry up before that. tee hee
Hi Lea Ann, oh this lemon cream sauce looks delicious, love one pot meals.
Thank you Cheri. This was definitely a good one.
Lea Ann, this looks wonderful! I’ll be making it soon. Wish I could’ve been at that conference with you. BTW, just this morning I added Cooking on the Ranch to my “Sites I Visit” page (something I thought I’d done long ago!). Oh and “great minds think alike,” I just posted a one-pan dish.
Jean, thank you so much for adding me. I deleted my blog roll almost a year ago with intentions of doing something similar to what you’ve done. Heading over to take a look.
I’m jealous as I’ve always wanted to see the choir – glad you got to go. The chicken dish looks delicious especially with that sauce.
It was a great experience Larry. So glad we were lucky to be there on a Thursday night. This chicken is delicious! Just ask Bob! 🙂
What a lovely dish. I can see the sauce on fish too. We’ve been to Salt Lake City to visit friends who live a short distance away. It’s very nice. We were impressed by the flags that were available to pedestrians to use when they wished to cross the street. Tres cool.
Sam
Love that fish idea Sam. I didn’t notice flags. And we did cross some streets. Lots of walking. 🙂
Wow! Good stuff! Looks delish, you had me at lemon cream sauce! 🙂
Thanks Heather.
Sounds delicious. Thank you.
Lemon cream sauce? Sold! And I agree about chicken thighs — much better flavor than the breast. Usually quite a bit cheaper, too. Nice recipe, fun read — thanks.
I agree with that lemon cream sauce “sold” business. And so glad you agree with that thigh thing. 🙂