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Creamy Lemon Chicken
This creamy lemon chicken features pan-fried chicken thighs with crispy skin paired with a silky lemon-butter sauce made with a simple roux and milk. Created by Thea 🍜, this easy recipe combines bright citrus flavors with rich, comforting creaminess—perfect for a simple weeknight dinner that feels elegant and homemade.
Ingredients
- 400 g chicken thigh fillet
- 27.5 g butter
- 1 tbsp flour
- 300 ml milk
- 1 lemon juice
- 1 tbsp honey
- salt
- pepper
- chicken bouillon powder
- MSG
Instructions
- Marinate the chicken thighs with salt and pepper.
- Pan fry the chicken skin side down over medium heat without any oil, letting the natural fat render out until the skin is golden brown and crispy.
- Flip and cook for another 5-10 minutes or until fully cooked through.
- In the same pan, melt some butter then add flour and cook briefly to form a roux.
- Slowly pour in the milk while stirring continuously to avoid lumps.
- Add the juice of one lemon, then season to taste with salt, pepper, chicken bouillon powder, and MSG.
- Return the chicken to the sauce and let it simmer for 1-2 minutes so everything comes together.
- Serve immediately and enjoy.