These tasty, boneless, skinless Lemon Chicken Thighs in a Lemon Butter Sauce come together in just 30 minutes, making them the perfect weeknight dinner. They are supper tender with just the right amount of zing from the combination of lemon and white wine.
Why You Will l Love This Chicken
- Just minutes a prep time!
- Fresh and flavorful with only a few ingredients.
- Comes together in just 30 minutes.
- Pairs well with almost any side from roasted potatoes to roasted broccoli.
How to Make Lemon Chicken Thighs in a Butter Sauce
1. Pound chicken until it is 1/4″thick. This allows the chicken to cook quickly and evenly. Season well with salt and pepper.
2. Dredge the chicken lightly in seasoned flour. The flour creates a thin barrier between the chicken and the pan so the surface of the chicken is less likely to stick, will color more evenly, and will cook up crisp but not tough.
3. Cook the chicken on each side until it is a nice golden brown. Remove from pan and keep warm.
4. Melt the butter in the the skillet and whisk in the lemon juice, chicken stock, white wine, lemon slices, garlic, and thyme. Return the chicken to the skillet and allow the sauce to cook over medium heat for about 2-3 minutes. 
5. Make a slurry with the corn starch and chicken stock, add to sauce, and cook for a few minutes until thickened.Serve with pasta, hot buttered noodles, roasted potatoes, broccoli, roasted asparagus. The possibilities are endless!
No matter what you serve it with, I promise this will become a go to family favorite.
What to do with leftover lemon chicken?
This Lemon Chicken makes delicious leftovers the next day and you can’t go wrong tossing them up in a salad, a sandwich, or (my favorite) a wrap!
Variation
When the weather is warm I skip the flour and use the sauce as a marinade, put in a couple of cloves of garlic, and throw them on the grill with extra lemons, charred, and squeezed over. Since the chicken thighs are boneless and skinless, they grill up in only about 15 minutes. And are oh so delish!
More Easy chicken recipes
- Chicken Breasts Deville.
- Grandma’s Easy Chicken and Biscuits.
- Grilled Chicken with White Barbeque Sauce.
- Stovetop Chicken and Rice.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Lemon Chicken Thighs (with a Lemon Butter Sauce)
Ingredients
- Olive oil
- 4 tsp butter
- 1 cup all-purpose flour
- 3 lbs chicken thighs boneless, skinless
- 1/2 cup white wine
- Juice from 1 lemon
- 2 lemons sliced
- 1 1/2 tsp fresh thyme
- 3 cloves garlic mined
- 2 tsp cornstarch
- Salt and pepper to taste
- Parsley for garnish
Instructions
- Place the chicken thighs between two sheets of plastic wrap, and pound until chicken is ¼” thickness. Season with salt and pepper.
- Season flour with salt and pepper. Dredge the chicken in the flour, shaking off the excess.
- Heat oil in a large skillet. Add the chicken and cook for about 5 minutes on each side, until the chicken has a nice golden brown and reaches an internal temperature of 165°. Remove chicken from the skillet and tent with foil to keep warm.
- Add butter to the skillet. Once melted whisk in the lemon juice, chicken stock (reserving about 4 tsps), white wine, lemon slices, and thyme. Return the chicken to the skillet and allow the sauce to cook over medium heat for about 2-3 minutes.
- Mix together the corn starch with the reserved chicken broth. Whisk the corn starch slurry into the cause and allow to cook for an additional 2-3 minutes until thickened. Serve garnished with parsley.
You mentioned chicken stock in recipe but not ingredients how much should I use??
Chicken stock amount? I should’ve gathered my ingredients before I started cooking because now I’m stuck.