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Four browned chicken thighs in a creamy lemon pepper sauce with lemon slices and herbs, cooked in a cast iron skillet, surrounded by broccoli, parsley, lemon wedges, and olive oil.
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Lemon Pepper Chicken Recipe

Crispy-skinned chicken thighs seared golden in cast iron, then baked in a silky lemon cream sauce that picks up every bit of those caramelized pan drippings - this is the kind of weeknight dinner that makes people think you've been holding out on them. Stovetop to oven for that crackly skin and juicy perfection, with bright lemon cutting through rich cream and clinging to every bite. No dry chicken, no bland dinners, just the kind of food that has you scraping up every drop of flavor.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 896kcal
Author: Abi Gunasekaran

Equipment

Ingredients

  • 2.5 lbs chicken thighs bone-in skin-on
  • 2½ teaspoons lemon pepper seasoning
  • 1 teaspoon kosher salt divided
  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic minced
  • ¾ cup chicken broth
  • ¾ cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon ground pepper
  • 1 tablespoon fresh parsley or thyme for garnish
  • Lemon wedges to garnish

Instructions

Prep the chicken

  • Preheat the oven to 400°F and pat chicken thighs dry with paper towels.
  • Season both sides with lemon pepper seasoning, and ½ teaspoon of salt. (Some variety of lemon pepper seasonings comes with the salt, so ½ teaspoon of salt is more than enough)

Brown the chicken

  • Heat olive oil in a large oven-safe cast iron skillet over medium-high heat.
  • Place chicken thighs skin side down and sear for 4–5 minutes per side until golden brown.
    Four seasoned, cooked chicken thighs in a cast iron skillet, with a yellow cloth, lemon halves, fresh parsley, and a bottle of olive oil nearby.
  • Remove chicken and set aside on a plate.

Make the sauce

  • In the same skillet, reduce heat to medium and add butter.
  • Sauté the garlic for 30 seconds until fragrant.
  • Stir in chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.
  • Pour in the heavy cream and whisk until smooth and slightly thickened for 2–3 minutes.
    A cast iron skillet filled with a seasoned, creamy sauce sits on a beige surface near a lemon half, fresh herbs, a bottle of oil, and a yellow cloth.
  • Return chicken thighs to the skillet, skin side up, spooning some sauce over the top.

Bake the chicken

  • Transfer the skillet to the oven and bake for 20–22 minutes, until the chicken reaches 175°F (80°C) and the sauce is bubbling.
  • Remove from the oven and let rest for 5 minutes. Sprinkle with fresh minced herbs.
    A cast iron skillet containing four seasoned, cooked chicken thighs in lemon pepper sauce, surrounded by a lemon half, parsley, a bottle of oil, and a yellow cloth.

Serve

  • Serve warm with steamed broccoli and drizzle the creamy lemon sauce over the top.

Notes

  • Salt Check: Many lemon pepper blends already include salt, so taste the blend before adding additional salt.
  • Crispier Skin: For extra crunch, broil for 2 to 3 minutes after baking.
  • Fond Flavor: Don’t skip scraping the browned bits from the skillet after searing the thighs; this is the secret to a rich sauce.
  • Temperature Matters: Dark meat, like thighs, are best when cooked to 175°F for juicy, tender results.
  • Make Ahead: Sear the chicken and make the sauce a day ahead, then finish in the oven before serving.
  • Freezer Friendly: Cool completely before freezing in sauce. Thaw overnight in the fridge and reheat gently on the stovetop.

Nutrition

Serving: 1serving | Calories: 896kcal | Carbohydrates: 4g | Protein: 48g | Fat: 76g | Saturated Fat: 27g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 30g | Trans Fat: 0.5g | Cholesterol: 344mg | Sodium: 977mg | Potassium: 671mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1062IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 2mg