Ina Garten’s Creamy Chicken Thighs
About Ina Garten’s Creamy Chicken Thighs Recipe
In my humble opinion, this Creamy Chicken Thighs with Lemon and Thyme is one of the BEST Ina Garten recipes ever. The flavor is so intense and rich that it’s honestly hard to describe. Between the heaps of onions, leeks, garlic, white wine, chicken stock, lemon, and thyme… the sauce tastes like something from a restaurant. Ina serves hers with Basmati rice or couscous, but I personally love this poured over crunchy buttered toast or mashed potatoes. It’s bright, creamy, comforting, and totally foolproof.
To purchase the Ina Garten cookbook with the Creamy Chicken Thighs recipe in it:
Ina Garten's To-Go Dinners Cookbook (affiliate link)
Here is her original recipe, mine below is modified.
Why You’ll Love This
Crispy, golden chicken thighs with juicy, tender meat.
A rich, lemony, creamy sauce filled with leeks, onions, and garlic.
Crème fraîche → silky, tangy richness.
A classic Ina recipe that always turns out beautifully.
Elegant enough for entertaining, easy enough for weeknights.
Pairs with everything from rice to toast to mashed potatoes.
Ingredients You’ll Need
Bone-in, skin-on chicken thighs
Olive oil + butter
Onions
Leeks
Garlic
Chicken stock
Dry white wine
Crème fraîche
Lemon juice + lemon slices
Fresh thyme
Salt + pepper
How to Make It
Season the chicken thighs well and sear them skin-side down until deeply golden and crisp, then flip and cook through. Remove the chicken and sauté the onions and leeks in butter and olive oil until caramelized. Add garlic, then deglaze with wine and chicken stock, reducing until slightly thickened. Whisk in crème fraîche, lemon juice, salt, and pepper to create a silky sauce. Nestle the chicken back into the pan, tuck lemon slices and thyme throughout, then roast until bubbling. Serve with plenty of sauce spooned over top.
Tips for Success
Take your time browning the chicken—this is where flavor develops.
Trim your leeks well and rinse thoroughly to remove grit.
Reduce the wine/stock mixture long enough so the sauce isn’t thin.
Taste before adding extra salt—crème fraîche can vary.
Broil at the end if you want extra crispy chicken skin.
Serve with something that soaks up sauce!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but thighs stay juicier and hold up better in the sauce.
What can I use instead of crème fraîche?
Sour cream will work.
Do I need an oven-safe pan?
Yes, or transfer everything to a baking dish before roasting.
What wine works best?
Dry white wines like Sauvignon Blanc or Pinot Grigio.
What to Serve With It
Crunchy buttered toast
Mashed potatoes
Basmati rice
Couscous
Roasted vegetables
Simple green salad
More Recipes You’ll Love
Ina Garten’s Crispy Chicken Thighs with Creamy Mustard Sauce
Ina Garten's (modified) Creamy Chicken Thighs with Lemon & Thyme
Ingredients
- 3 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons (½ stick) butter
- 2 ½ cups yellow onion, chopped (about 2 medium)
- 2 ½ cups leeks, chopped (white and light green parts, 3–4 leeks)
- 2 teaspoons garlic, minced (about 2 cloves)
- ½ cup good chicken stock
- 1 cup dry white wine
- ½ cup crème fraîche
- 2 tablespoons freshly squeezed lemon juice
- 1 lemon, sliced into thin half-rounds
- 8 to 10 sprigs fresh thyme
Instructions
- Set oven to 400°F (200°C).
- Pat chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large (11–12 inch) oven-safe pan over medium heat.
- Place chicken skin-side down and cook undisturbed for about 15 minutes, until skin is golden brown. Flip and cook another 15–20 minutes, until internal temp reaches 165°F. Remove chicken and set aside.
- In the same pan, melt butter with 2 tablespoons olive oil over medium heat.
- Add onions and leeks; sauté until nicely caramelized, about 15 minutes.
- Stir in garlic and cook until fragrant, about 2 minutes.
- Pour in chicken stock and white wine; simmer and reduce for about 15 minutes.
- Whisk in crème fraîche, lemon juice, 2 teaspoons salt (or less, to taste), and ½ teaspoon black pepper.
- Taste and adjust seasonings.
- Return chicken thighs to the pan, nestling into the sauce.
- Scatter lemon slices among the chicken and place thyme sprigs on top.
- Transfer pan to the oven and roast uncovered for 15 minutes.
- For extra crispy skin, broil briefly at the end.
- Serve hot, spooning sauce over chicken.
