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One Pan Creamy Lemon Chicken

One Pan Creamy Lemon Chicken Recipe

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We love an easy one-pan meal, especially on busy weeknights. This one-pan creamy lemon chicken recipe is your new go-to dinner!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 8 servings
Calories 525
Author Cheryl Najafi


Chicken Thighs

  • 1 Tbsp lemon pepper seasoning
  • 1/4 cup flour
  • 2 1/2 lbs bone-in skin-on chicken thighs trimmed of excess fat
  • 2 Tbsp olive oil

Creamy Sauce

  • 1 Tbsp unsalted butter
  • 1/2 medium white onion chopped
  • 5 cloves garlic minced
  • 2 tsp lemon pepper seasoning
  • 2 cups chicken stock low sodium
  • 2 Tbsp unsalted butter softened
  • 2 Tbsp flour
  • 1/2 cup heavy cream
  • 1/2 cup Asiago cheese shredded
  • 2 Tbsp lemon juice freshly squeezed
  • 3 green onions chopped, only greens used


  • fresh parsley chopped
  • lemon slices


  • Mix lemon pepper with flour. Dredge the chicken thighs in this seasoning mixture.
  • Heat 2 Tbsp olive oil on medium-high heat in a large skillet. Add chicken thighs, skin side down, and cook for about 4 minutes uncovered until browned. Don’t overcrowd the pan. Cook in batches if needed. Flip the chicken thighs over and cook for 2 minutes on the other side. Remove chicken from pan and drain excess fat from the pan.
  • Melt 1 Tbsp of butter in the pan. Add chopped onion and cook for 3 minutes. Add minced garlic and cook, constantly stirring, for about 30 seconds. Add chicken stock and 2 tsp lemon pepper seasoning to the skillet and bring to a boil, scraping up any dark bits on the bottom of the pan (the fond). Add the chicken back to the pan, cover, and let simmer for 40 minutes on low heat.
  • Bring a large pot of water to a boil and cook spinach fettuccine 2 minutes less than package directions. Drain and keep warm.
  • When tender, remove the chicken one last time (tent with foil to keep warm). Raise heat to medium. In a small bowl, mash together the softened butter and flour then add this mixture to the sauce, whisking briskly until smooth. Add heavy cream and bring to a boil, then add shredded Asiago and stir until melted. Reduce heat to simmer and keep stirring until the sauce is smooth. Remove from heat. Add 2 Tbsp of freshly-squeezed lemon juice and stir in. Top with chopped green onions.
  • Add chicken back to the skillet on top of the sauce and green onions. Simmer 3 minutes to rewarm.
  • Serve over spinach fettuccine, top with chopped parsley and decorate with a few slices of lemon.


Lemons are used in cooking for their tangy flavor and bright aroma. They also help to bring out the flavor in the dish!


Calories: 525kcal | Carbohydrates: 7g | Protein: 39g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 165mg | Sodium: 1730mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g