This One Pot Chicken Dinner comes 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.
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 Le Creuset Cast-Iron 3-1/2-Quart Oval Dutch Oven, my favorite piece in my kitchen. Don’t know how I lived without it all of these years. 🙂
- 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.
- 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.
Looking for more easy Chicken Dinner Recipes? You won’t want to miss super easy:
Poblano Lime Rotisserie Chicken Soup
Some parting shots about my trip to Salt Lake. I’d never been there. Even though there are beautiful close proximity snow peaked mountains just like Denver, the vibe is much different on so many levels.
A smaller city, it definitely carries a more relaxed atmosphere. A laid back place where one can enjoy the benefits of city life with plenty of outdoor recreation. There’s not a liquor store on every corner like there is in Denver. And then there’s that lake thing. Flying in provided jaw dropping views of the magnificence of the Great Salt Lake. My goodness.
The purpose of my trip was to attend a blogging conference, BYBC.
Heather and I flew in for the conference on Thursday afternoon. Lucky for us, we found out that the Mormon Tabernacle Choir just happens to practice on Thursday evenings.
A quick dinner and we were off for the experience. Not only was the choir practicing but the Utah Symphony was with them. Wow!
One Pot Chicken with Lemon Cream Sauce…It’s what’s for Dinner.
John/Kitchen Riffs says
February 24, 2016 at 9:38 amLemon 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.
Lea Ann Brown says
February 25, 2016 at 4:02 pmI agree with that lemon cream sauce “sold” business. And so glad you agree with that thigh thing. 🙂
Liz says
February 24, 2016 at 9:47 pmSounds delicious. Thank you.
Heather says
February 24, 2016 at 10:41 pmWow! Good stuff! Looks delish, you had me at lemon cream sauce! 🙂
Lea Ann Brown says
February 25, 2016 at 4:01 pmThanks Heather.
Sam @ My Carolina Kitchen says
February 25, 2016 at 6:37 amWhat 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
Lea Ann Brown says
February 25, 2016 at 4:00 pmLove that fish idea Sam. I didn’t notice flags. And we did cross some streets. Lots of walking. 🙂
Larry says
February 25, 2016 at 9:44 amI’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.
Lea Ann Brown says
February 25, 2016 at 4:00 pmIt was a great experience Larry. So glad we were lucky to be there on a Thursday night. This chicken is delicious! Just ask Bob! 🙂
Jean | DelightfulRepast.com says
February 25, 2016 at 12:12 pmLea 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.
Lea Ann Brown says
February 25, 2016 at 3:59 pmJean, 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.
cheri says
February 25, 2016 at 3:41 pmHi Lea Ann, oh this lemon cream sauce looks delicious, love one pot meals.
Lea Ann Brown says
February 25, 2016 at 3:58 pmThank you Cheri. This was definitely a good one.
Vickie says
February 25, 2016 at 4:13 pmThis 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.
Vickie says
February 25, 2016 at 4:14 pmP.s. When do you add the lemon and how much?
Lea Ann Brown says
February 25, 2016 at 5:41 pmThank you so much for that observation. Fixed the recipe. whew – you’re the best. 🙂
Lea Ann Brown says
February 25, 2016 at 5:42 pmRich and famous? Your pen may dry up before that. tee hee
Karen (Back Road Journal) says
February 26, 2016 at 12:57 pmHow 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.
Lea Ann Brown says
February 28, 2016 at 1:28 pmIt was a great experience Karen and how lucky we were to be there on a Thursday night.
Susan says
February 27, 2016 at 4:05 pmI’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.
Lea Ann Brown says
February 28, 2016 at 1:28 pmI 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.
Abbe @ This is How I Cook says
March 1, 2016 at 2:41 pmPlease share…and this chicken dish, too! Sounds fabulous-and that lake! And that music!
Barb says
March 19, 2016 at 4:44 pmThis 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.
Veronica Tebbe says
March 21, 2016 at 2:10 pmSooooo, 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???
Jen Gadea says
April 28, 2016 at 3:47 pmLove this recipe, however I’m not sure of what kind of cream you refer too, can you please clarify for me? Thanks a lot!
Lea Ann Brown says
April 30, 2016 at 11:44 amI’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.
Sanda says
July 11, 2016 at 1:36 pmIt is a delecious meal…..great post Lea Ann…