Lemon Chicken Thighs with Mushrooms in a Light Creamy Sauce

French

Tender chicken thighs, golden mushrooms, and a bright lemon-cream sauce come together in one pan.

This weeknight dinner is ready fast, tastes fresh, and stays light. Follow these tips for perfect browning and balanced tang.

A Light, Creamy Lemon Chicken Dinner with mushrooms You’ll Want on Repeat

This is one of those recipes I cooked on repeat when I was following Weight Watchers, and I still make it often because it ticks every box: easy, lighter, and genuinely comforting.

Chicken leg quarters simmer gently until they turn tender, while button mushrooms caramelise with a little onion for a deep, savoury base.

The sauce is my favourite part: lemon brings a clean, bright lift, and a spoonful of low-fat crème fraîche smooths everything into a silky coating without feeling heavy.

If you’re not keen on sharp flavours, add the lemon juice in two goes, pour in half, taste, then adjust at the end.

It’s a small step that keeps the balance just right.

On busy weeknights, this one-pan dinner feels wholesome and satisfying, with plenty of protein and minimal fuss.

Black pepper and chopped parsley at the end make it taste restaurant-worthy, straight from your stove tonight.

Serve it with rice, pasta, steamed potatoes, or crusty bread to mop up every last bit of sauce.

Ingredients You’ll Need (Simple, Everyday Staples)

• 2 chicken leg quarters (skinless): stays juicy and tender with gentle cooking.
• 250 g button mushrooms, sliced: adds a meaty bite and earthy flavor.
• 1 onion, finely chopped: builds a sweet, savory base for the sauce.
• 4 tbsp low-fat crème fraîche (4% fat): creamy texture without feeling heavy.
• Juice of 1½ lemons (or less): bright, tangy finish, adjust to taste.
• 2 tbsp olive oil: helps brown the chicken and mushrooms nicely.
• Salt: best adjusted at the end once the sauce has reduced.
• Black pepper: lifts the whole dish with gentle heat.

Step-by-Step Instructions (Easy Skillet Method)

How to Clean and Prep Chicken Legs for This Recipe

• Trim: Place the chicken legs on a board and trim off any loose skin, excess fat, or dangling bits with a sharp knife or kitchen scissors.
• Do not wash: Skip rinsing, raw chicken splashes bacteria around the sink. Instead, pat dry thoroughly with paper towels.
• Season smartly: Season with salt and black pepper right before browning (or 15 minutes ahead if you have time).
• Bring to room temp (optional): Let the chicken sit out 10–15 minutes before cooking so it browns more evenly.
• Hygiene essentials: Wash hands, knife, and board with hot soapy water, and keep raw chicken away from ready-to-eat foods.

Prepare the dish

• Heat the olive oil in a large skillet over medium heat. It should be hot but not smoking.
• Brown the chicken 3–4 minutes per side, then season with salt and pepper.
• Cover for 2–3 minutes if needed, just to help the chicken start cooking through.
• Remove the chicken and set aside on a plate.
• In the same skillet, add the chopped onion and cook 3 minutes until softened (not browned).
• Add the mushrooms and cook about 6 minutes, stirring now and then, until their liquid evaporates and they turn lightly golden.
• Return the chicken to the skillet with the mushrooms.
• Add lemon juice, the crème fraîche, and a little more salt and pepper.
• Cover and simmer on low heat for 10 minutes, until the chicken is fully cooked and the sauce looks creamy.
• Check doneness (juices run clear, meat cooked through). If you use a thermometer, aim for about 75°C / 167°F in the thickest part.
• Serve hot, spooning plenty of sauce over the chicken.

Tips for a perfectly balanced lemon sauce

• Add lemon in two stages: pour in most, taste, then finish with the rest if you want it brighter.
• Keep the heat low once cream goes in so the sauce stays smooth.
• Let mushrooms brown before adding liquids, this boosts flavor.

What to serve with it

• Rice, pasta, or steamed potatoes for a complete plate
• Crusty bread to scoop up the sauce
• A simple green side (green beans, spinach, or a quick salad)

Easy substitutions

• Chicken leg quarters → boneless thighs (faster) or chicken breast (cook gently to avoid drying out).
• Button mushrooms → mixed mushrooms for deeper flavor.
• Crème fraîche → 12–15% cream for richer sauce; or Greek yogurt (stir in off the heat to prevent splitting).
• Too tangy? Use less lemon, or add a small splash of broth to soften the acidity.

Batch cooking and meal prep

• Prep ahead: slice mushrooms + chop onion up to 24 hours in advance.
• Cook once, eat twice: double the mushroom-onion base and reuse it with pasta or veggies.
• Reheat gently: low heat with a splash of water/broth to loosen the sauce.
• Freezing tip: cream sauces can change texture, freeze without the crème fraîche, then add it when reheating.

Othe dishes to try

• Beef Stroganoff recipe
• Spaghetti Squash Pasta with Spinach and Mushrooms
• Oven baked haddock with fennel and olives