Creamy baked lemon pepper chicken thighs

Love lemon chicken? This delicious recipe sees juicy chicken thighs coated with homemade lemon pepper seasoning then baked in a creamy lemon sauce. Serve for an easy meal the whole family will love

By Sophie Gray
  • 1 hr cooking
  • Serves 6
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This recipe first appeared in Food magazine.
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  • 1 teaspoon paprika
  • 8 boneless chicken thighs
  • 1 tablespoon butter
  • 2 clove garlic, crushed
  • 1/4 cup chicken stock
  • 2 lemons
  • 1/4 cup cream or crème fraîche
  • 2 cup baby spinach leaves, firmly-packed
  • 1/4 cup grated parmesan cheese
Lemon pepper seasoning
  • 4 tablespoon lemon zest (about 4 lemons)
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt


  • 1
    Make the lemon pepper seasoning (see below).
  • 2
    Preheat oven to 180°C. Combine 1 tablespoon lemon pepper seasoning and the paprika, and sprinkle over the chicken pieces, coating them all over.
  • 3
    Melt the butter in a frying pan and brown the chicken on both sides. Remove and place in a heatproof baking dish.
  • 4
    Add garlic to the pan, cook gently for 1 minute, then add the chicken stock. Bring to a simmer and cook for 2-3 minutes or until reduced by half.
  • 5
    Zest and juice 1 lemon. Stir zest and juice into pan, add cream, spinach and parmesan and pour over the chicken pieces. Slice the remaining lemon and place pieces around the pan. Bake for 35 minutes or until chicken is cooked.
Lemon pepper seasoning
  • 6
    Place zest on non-stick baking paper and either leave out at room temperature for several hours until completely dry, or place in a low oven for around 20 minutes, taking care to dry, not cook. When dried, combine with pepper and salt, and grind in a mortar and pestle or with the back of a spoon. Store in an airtight container.


  • You can use boneless chicken breast cut into serving size portions instead of thighs. Make extra lemon pepper seasoning and store in an airtight container for future use. PER SERVE (6) Energy 393kcal, 1645kj • Protein 39.7g • Total Fat 23.6g • Saturated Fat 11.3g • Carbohydrate 3g • Fibre 3.4g • Sodium 288mg