Creamy Lemon Parmesan Chicken Thighs

A quick, rich weeknight dinner that comes together in less than 30 minutes, perfect for pairing with pasta, rice, or roasted vegetables.

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

• 8 boneless, skinless chicken thighs, trimmed of excess loose fat

• 1 ½ teaspoons freshly ground black pepper, divided into two portions

• ¾ teaspoon fine sea salt, divided into two portions

• 2 tablespoons extra-virgin olive oil

• 1 medium shallot, finely chopped

• 3 garlic cloves, minced

• 1 cup low-sodium chicken broth

• 1 cup heavy whipping cream

• ½ cup freshly grated Parmigiano-Reggiano cheese (pre-shredded is not recommended for the creamiest texture)

• 1 teaspoon freshly grated lemon zest (from ~1 medium lemon)

• Freshly chopped parsley, for garnish

• Lemon wedges, for serving

Instructions

1. Pat chicken thighs dry with paper towels, then season both sides evenly with ½ teaspoon of the salt and ½ teaspoon of the black pepper.

2. Heat olive oil in a 12-inch skillet over medium-high heat. Once the oil shimmers, add the seasoned chicken in a single layer. Cook until deep golden brown on both sides, flipping only once halfway through, for 7 to 8 minutes total. Transfer the browned chicken to a clean plate and set it aside.

3. Do not wipe the flavorful browned bits (called fond) out of the skillet. Add the chopped shallot and minced garlic to the remaining pan drippings, and cook while stirring constantly until soft and fragrant, about 1 to 2 minutes (be careful not to burn the garlic). Pour in the chicken broth and heavy cream, stir to combine, and bring the mixture to a gentle simmer.

4. Stir in the grated Parmesan, lemon zest, remaining 1 teaspoon of black pepper, and remaining ¼ teaspoon of salt. Let the sauce simmer, stirring occasionally, until it thickens enough to coat the back of a spoon, 4 to 5 minutes.

5. Return the chicken to the skillet, turning each thigh to fully coat it in the creamy sauce. Cook together until the chicken is heated through, and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), about 2 to 3 minutes.

6. Remove from heat, garnish with fresh chopped parsley, and serve warm with lemon wedges on the side for squeezing over top.