Lemon Chicken Thighs with White Wine Sauce is one of those chicken recipes that will make you wonder why you’ve never made it before. It’s a quick weeknight meal that goes great with rice, potatoes, pasta, and basically any type of green vegetable. Make it this week and get ready to keep this one in your regular rotation!

A Lemon Chicken Thigh with White Wine Sauce served on a white round plate with sides of broccoli and white rice.

When I’m working up a new weeknight meal, what is always most important to me is what kind of food I have in the freezer. 

And when I’m taking a freezer inventory, I usually have at least one package of boneless chicken thighs in there. It seems like there’s an endless rotation of chicken thighs!

This simple recipe is the perfect center dish for a weeknight meal. We’re talking minimal prep, fast cooking time, and outstanding results! 

A fork is sticking a piece of chicken from the Lemon Chicken Thighs with White Wine Sauce recipe.

What you end up with after a quick stint in a hot pan are tender chicken thighs glistening in a silky lemon butter sauce. 

We adore this chicken thighs recipe so much and I know you will too!

Ingredients for Lemon Chicken Thighs

Here’s the basic grocery list for this chicken thighs recipe. Good news! You’ll only need 7 simple ingredients for this chicken recipe! And you probably already have most of them in your kitchen right now.

Ingredients for Lemon Chicken Thighs with White Wine Sauce are laid out on a white marble counter, ready to cook.

Be sure to scroll down to the recipe card below for the full Ingredients list!

  • All-purpose flour
  • Kosher salt and freshly ground black pepper
  • Boneless skinless chicken thighs
  • Extra virgin olive oil
  • Dry white wine, like Chardonnay
  • Chicken broth or stock
  • A lemon – You’ll need fresh lemon juice and lemon slices.
  • Unsalted butter
  • Chopped parsley – optional for serving

How to Make Lemon Chicken Thighs

This is a super simple recipe to make! Grab a large sauté pan, gather the 7 ingredients you’ll need, and get started!

Here are the steps to make this chicken recipe. Be sure to scroll down to the recipe card below for the full list of Instructions!

Boneless skinless chicken thighs are in a bag of flour for Lemon Chicken Thighs with White Wine Sauce.

STEP 1: First things first! Pat chicken thighs dry with a paper towel. Don’t skip this step because the chicken will brown better in the hot pan if it is dry.

STEP 2: Next, mix the flour with some salt and pepper in a ziploc bag. Place chicken thighs into the bag and gently shake the chicken pieces to coat with them flour.

STEP 3: Heat the olive oil in a large sauté pan. Gently shake the flour from the chicken and add the chicken pieces to the hot pan.

Boneless skinless chicken thighs are being sautéed for Lemon Chicken Thighs with White Wine Sauce.

STEP 4: Cook the chicken until it is deep golden brown and the internal temperature is around 165 degrees F on a meat thermometer. Then, transfer it all to a plate.

STEP 5: Whisk the wine and then the chicken broth and lemon juice into the pan drippings and excess fat. This is the start of your sauce! Continue cooking for a few minutes to allow the sauce to thicken. 

Making the white wine sauce for Lemon Chicken Thighs.

STEP 6: Add the chicken back to the pan along with the lemon slices. The chicken will start to soak up all of the flavor from the sauce as it lingers in the pan. Whisk the butter into the sauce and then season with salt and pepper before serving.

Boneless Chicken Thighs vs Bone-in Chicken Thighs

Because this chicken is part of a quick weeknight meal, I used boneless chicken thighs.

Boneless thighs are my go-to cut of chicken to use for most of my chicken recipes these days because the dark meat of the chicken just has so much flavor.

Sautéed chicken thighs with sliced lemons and white wine sauce in the sauté pan.

Bone-in chicken thighs take longer to cook than boneless chicken thighs do. You can certainly pan fry bone-in thighs for this recipe but you’ll need to add about 10 minutes to the cooking time.

What Kind of Lemons Should I Use?

Your basic grocery store lemons are exactly what you need for these lemon chicken thighs. There’s no need to search out meyer lemons for this recipe.

PRO TIP: Don’t buy bottled lemon juice for this recipe. Fresh lemon juice adds so much flavor! And, you’ll need the fresh lemon slices from a lemon anyway so just skip the bottled stuff.

Chicken thighs from the Lemon Chicken Thighs with White Wine Sauce are in a sauté pan.

Substitute for Wine

If you don’t cook with wine, you can easily swap it out for extra chicken broth. 

Can I Add Fresh Herbs to this Chicken Recipe?

Yes, absolutely! Fresh thyme is always my favorite herb to add to simple chicken recipes.

Other fresh herbs that would work are chives, parsley, and tarragon (all finely chopped).

Add the chopped fresh herbs to the pan after you remove the chicken and cook them for about a minute before you add the wine to the pan.

A Lemon Chicken Thigh with White Wine Sauce served on a white round plate with sides of broccoli and white rice.

What To Serve with Lemon Chicken Thighs

Lots of different side dishes will go great with these chicken thighs! My go-to side dish these days is rice since it’s Riley’s favorite food to eat. 

If you’re leaning towards potatoes, here are my suggestions:

Pasta also works great too! This Sundried Tomato Boursin Orzo will bake in the oven in about 15 minutes while you cook the chicken on the stovetop.

Close up photo of a one of the chicken pieces from the Lemon Chicken Thighs with White Wine Sauce recipe. The chicken has a lemon slice and some chopped parsley on top.

Though it’s a little more indulgent, fettuccine alfredo would be absolutely delicious as a side dish to lemon chicken! 

And as my forever favorite way to eat roasted vegetables, this Roasted Veggie, Feta, and Orzo Salad would be excellent with lemon chicken since it is already drizzled with a garlicky lemon vinaigrette.

Speaking of vegetables, green beans, broccoli (either steamed or roasted), roasted asparagus, or sautéed broccolini would all make excellent green side dishes to round out the meal for the entire family. Gotta get those greens in where you can!

Close up photo of a one of the chicken pieces from the Lemon Chicken Thighs with White Wine Sauce recipe. The chicken has a lemon slice and some chopped parsley on top.

Lemon Chicken Thighs with White Wine Sauce

Yield: 2 to 3 servings
Prep Time: 7 minutes
Cook Time: 15 minutes
Total Time: 22 minutes

My Lemon Chicken Thighs recipe is one of those easy dinners you'll come back to again and again. With minimal prep and only 7 ingredients, you can have this chicken ready to eat in about 20 minutes with rice or pasta and a green vegetable on the side. With a buttery white wine sauce drizzled over the chicken, this is sure to a meal everyone loves.

Ingredients

  • ¼ cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 lb boneless skinless chicken thighs
  • ¼ cup extra virgin olive oil
  • ¼ cup dry white wine, like Chardonnay
  • ½ cup low-sodium chicken broth or stock
  • Juice of ½ lemon
  • Lemon slices from the other lemon half
  • 2 tbsp unsalted butter
  • Chopped parsley, optional for serving

Instructions

  1. Add the flour and a pinch each of Kosher salt and black pepper to a ziptop bag. Gently shake the bag to combine. Drop the chicken thighs into the flour, close the bag, and toss the chicken in the flour until all of the pieces are fully coated.
  2. Heat the oil in a 12-inch skillet over medium-high heat. When the oil is shimmering, pull a piece of the chicken up in the bag with a pair of tongs and gently shake the excess flour off. Transfer to the pan and repeat with the remaining chicken.
  3. Cook the chicken until deep golden brown, about 5 minutes per side. Transfer the chicken to a plate and loosely tent with a piece of aluminum foil.
  4. Whisk the wine into the pan drippings for about 1 minute. Whisk in the chicken broth/stock and lemon juice. Reduce the heat to medium and allow the sauce to thicken slightly, stirring occasionally. This should take about 5 minutes.
  5. Add the chicken thighs back to the pan along with 2 or 3 lemon slices. Simmer the chicken in the sauce until the sauce is thick, flipping the chicken a few times to coat it well with the sauce. Stir the butter into the sauce until melted. Season the sauce with salt and pepper to taste. Serve with the cooked lemon slices and parsley (both are optional) and extra sauce drizzled over the top.

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