Lemon Thyme Chicken Thighs

Lemon thyme chicken thighs are one of my favorite easy dinners because they’re quick, flavorful, and perfect for busy nights. I sear the thighs until golden, cover the pan, and let them finish cooking while I make the side dishes. In about 20 minutes, dinner is ready without any time crunch.

For more quick chicken recipes, try my always-delicious grilled boneless chicken thighs or baked boneless chicken thighs.

🥘 Ingredients

• Chicken Thighs – Use bone-in, skin-on chicken thighs for maximum flavor and crispy skin, or boneless thighs for a quicker cook time.
• Seasoning – A simple blend of salt, ground black pepper, and optional paprika. I love using smoked paprika for a deeper, smoky taste that pairs perfectly with the lemon and thyme.
• Butter – Divided into two portions for searing the chicken and finishing the sauce.
• Fresh Thyme – I highly recommend fresh thyme for this recipe, but if you do use dried thyme make sure you cut down on the amount. One sprig of fresh thyme is the equivalent of ½ teaspoon of dried thyme (roughly 4 teaspoons in place of the 8 fresh thyme sprigs called for).
• Garlic – Fresh cloves give the sauce a savory, aromatic base. Cook whole cloves with the chicken, or add minced garlic with the butter and broth when starting the sauce.
• Broth or Stock - Chicken broth, bone broth, or stock makes the base of the sauce. I like adding Better Than Bouillon chicken base since I love a rich, bold chicken flavor in this sauce (see note).
• Heavy Cream - Adds richness and thickens the sauce. If you use a lower fat alternative like half and half, you will need to thicken the sauce with cornstarch.
• Lemon Juice - Freshly squeezed lemon juice is key. If you can, avoid bottled lemon juice for the best flavor.
• Parmesan Cheese (optional) - Adding it helps thicken the sauce slightly and gives a subtle savory boost that balances the lemon’s brightness.
• Parsley (optional) - Optional garnish for a fresh, vibrant finish.

🔪 How To Make Lemon Thyme Chicken Thighs

To get started, grab your measuring utensils, a large skillet or cast iron skillet, silicone tongs, a meat thermometer, and a wooden spoon or spatula.

This recipe makes about 4 servings. You can easily scale the recipe up or down based on how much room is in your skillet.

Prep & Cook the Chicken

Prep and season the chicken thighs. Pat 1½ to 2 pounds (680 to 900 grams) of chicken thighs dry, removing any extra fat or loose skin. Combine ½ teaspoon of salt, ¼ teaspoon of ground black pepper, and optional ¼ teaspoon of paprika and season both sides of each chicken thigh (photo 1).

Melt butter and sear. Heat a large skillet or frying pan over medium-high heat and melt 1 tablespoon of butter until foamy. Add the chicken thighs to the pan, making sure they are not crowded, and place 8 sprigs of fresh thyme and 2 cloves of garlic around them (photo 2).

Sear the chicken for about 2 to 3 minutes on each side until golden brown (photo 3).

Cook the chicken. Cover the pan, reduce heat to medium, and cook boneless thighs for 4 to 8 minutes or bone-in thighs for 8 to 12 minutes. Note that I cook my bone-in chicken thighs with the skin side up so it doesn't burn.

Use a digital thermometer to check the internal temperature has reached 165°F (74°C). When cooked through, remove the chicken from the pan and set aside.

Make The Lemon Thyme Sauce & Serve

Start the sauce. Pour ½ cup (120 mililiters) of chicken broth into the pan (photo 4) to deglaze it, scraping up any browned bits stuck to the bottom. Add the remaining 1 tablespoon of butter (photo 5), 1 cup (240 milliliters) of heavy cream, 1 tablespoon of lemon juice, and lemon zest if using (photo 6).

Stir gently until the butter melts and the sauce is well combined.

Simmer and serve. Bring the sauce to a simmer over medium heat (photo 7). Add the optional 2 tablespoons of Parmesan cheese and 1 tablespoon of fresh parsley, stir, then return the chicken thighs to the skillet (photo 8).

Simmer everything together for 2 to 3 minutes until the chicken is heated through and the flavors meld. Remove from heat and serve immediately.

💭 Angela's Pro Tips & Recipe Notes

• Dry the chicken. Pat it well with paper towels before seasoning so the skin sears golden and crisp instead of steaming.
• Don’t overcrowd the skillet. Use as many chicken thighs as fit in a single layer without overlapping to ensure crispy skin and even cooking.
• Swap cream wisely. You can use half-and-half or milk instead of heavy cream, but add a cornstarch slurry to thicken the sauce slightly.
• Boost lemon flavor. Zest your lemons before juicing and add some zest to the sauce for extra bright, fresh citrus notes.
• Enhance with bouillon. For richer chicken flavor, add Better Than Bouillon chicken base starting with one teaspoon, then adjust to taste.

🥡 Storing & Reheating

Let the chicken thighs cool completely before storing. Place them in an airtight container and refrigerate for 3-4 days.

Reheating

Reheat gently on the stovetop over medium-low heat until warmed through to keep the sauce creamy and prevent the chicken from drying out. If needed, you can add a splash of broth or cream to thin out the sauce.

Freezing

Cool completely, then transfer the chicken thighs to a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

📖 Recipe Card