Creamy Lemon Garlic Chicken
This Creamy Lemon Garlic Chicken provides 8g protein and 262 calories per serving, functioning best as a flavor-forward side rather than a primary protein. Batch-preps 6 servings quickly on the stovetop for variety in your weekly rotation. Combine with a higher-protein component to round out your macros.
Ingredients
- •Chicken Thigh, Bone-In, Skin-On
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Butter(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Yellow Onion
- •Garlic(240g)
- •Garlic(360g)
- •Paprika, Ground(10g)
- •1 teaspoon lemon pepper (or cracked pepper - optional)
- •Low Sodium Chicken Broth(180g)
- •Cream, Heavy Whipping(120g)
- •Lemon Juice, Fresh(60g)
- •1 pinch salt to season
- •Thyme, Fresh(5g)
- •Lemon wedges to serve
Instructions
- 1Pat the chicken thighs dry with paper towels and season generously with salt and pepper on all sides.
- 2Melt the butter in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook 6–8 minutes until the skin is golden brown and crisp; cover with a lid to prevent splattering. Flip the chicken and cook 4–5 minutes until the second side is browned, then transfer to a plate.
- 3Drain all but 2 tablespoons of fat from the skillet. Reduce heat to medium, add the diced onion and cook 3–4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic, paprika, and fresh thyme, and cook 1–2 minutes until fragrant.
- 4Pour in the chicken broth, heavy cream, and fresh lemon juice; stir to combine and bring to a gentle simmer over medium heat (about 2–3 minutes). Return the chicken thighs to the skillet, nestling them into the sauce.
- 5Cover the skillet and simmer over medium-low heat for 10–12 minutes until the chicken reaches an internal temperature of 165°F and is cooked through.
- 6Remove the lid, increase heat to medium-high, and cook uncovered for 3–4 minutes until the sauce thickens slightly and the chicken skin re-crisps.
- 7Divide the chicken and sauce evenly into 6 airtight containers while hot, allowing them to cool to room temperature before sealing and refrigerating.
- 8Reheat in a skillet over medium heat for 5–7 minutes until warmed through, stirring gently to prevent sticking.
Nutrition — Per Serving
262
calories
8g
protein
12g
fat
- Carbohydrates
- 35g
- Saturated fat
- 7.3g
- Sodium
- 95 mg
- Dietary fiber
- 2.8g
6 servings per batch · ~168g each
Macro data sourced from USDA FoodData Central
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How much protein does Creamy Lemon Garlic Chicken have per serving?
Each serving provides 8g of protein and 262 calories with 12g fat and 35g carbs. This is a lower-protein recipe that works best as a side dish paired with a higher-protein main.
How long does Creamy Lemon Garlic Chicken take to make?
This quick prep recipe yields 6 servings from a single stovetop batch, giving you excellent efficiency for preparing multiple side portions in one session. The yield stretches across nearly a full week of meals.
Is Creamy Lemon Garlic Chicken good for fat loss?
At 262 calories per serving with moderate carbohydrates at 35g, this dish fits into fat loss meal plans when paired with a high-protein main. Use it as a flavored vegetable-forward side to round out a calorie-controlled plate.
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