Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 4
Tender and juicy chicken smothered in a delightful creamy lemon butter sauce. This delicious lemon butter chicken will make you come back in seconds!
Ingredients
4 garlic cloves
4 Boneless Skinless Chicken Breasts, cut in half
3 tbsp butter, divided
1 c. chicken broth
1/2 tbsp paprika
1/2 c. heavy cream
Juice of 1 lemon
1/2 tsp dried thyme
1/4 c. freshly grated Parmesan cheese
2 c. baby spinach
Dash salt and fresh cracked pepper to taste
Splash of dry white wine optional
How to make Lemon Butter Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees F
Step 2: Sprinkle the chicken with salt, pepper, and paprika. Set aside.
Step 3: In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken and sear for about 2 to 3 minutes per side until both sides are golden brown. Set the chicken aside when done.
Step 4: In the same skillet, melt the rest of the butter. Then, add the garlic and saute for about a minute. Then, whisk in the chicken broth, splash of dry white wine, lemon juice, and thyme. Bring the mixture to a boil. Once boiling, decrease the heat and simmer to reduce and thicken the mixture.
Step 5: Cook the sauce for another 5 to 7 minutes or until the sauce is a little more thickened.
Step 6: Next, add the heavy cream along with the Parmesan cheese. Decrease the heat and continue to cook for a minute or two.
Step 7: Toss in the spinach and let the sauce simmer until the spinach ash wilted and the sauce has thickened slightly.
Step 8: Return the chicken to the skillet once the sauce reached the desired thickness.
Step 9: Transfer to the preheated oven and bake for about 15 to 20 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees.
Step 10: Before serving, allow the dish to sit for about 5 minutes. Enjoy!
Nutrition Facts:
Calories: 344 kcal | Carbohydrates: 3g | Protein: 27g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 139mg | Sodium: 545mg | Potassium: 603mg | Vitamin A: 2620IU | Vitamin C: 10.6mg | Calcium: 125mg | Iron: 1.4mg
Lemon Butter Chicken
Ingredients
- 4 garlic cloves
- 4 Boneless Skinless Chicken Breasts cut in half
- 3 tbsp butter divided
- 1 c. chicken broth
- 1/2 tbsp paprika
- 1/2 c. heavy cream
- Juice of 1 lemon
- 1/2 tsp dried thyme
- 1/4 c. freshly grated Parmesan cheese
- 2 c. baby spinach
- Dash salt and fresh cracked pepper to taste
- Splash of dry white wine optional
Instructions
- Prepare the oven. Preheat it to 400 degrees F
- Sprinkle the chicken with salt, pepper, and paprika. Set aside.
- In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat. Once the butter has melted, add the chicken and sear for about 2 to 3 minutes per side until both sides are golden brown. Set the chicken aside when done.
- In the same skillet, melt the rest of the butter. Then, add the garlic and saute for about a minute. Then, whisk in the chicken broth, splash of dry white wine, lemon juice, and thyme. Bring the mixture to a boil. Once boiling, decrease the heat and simmer to reduce and thicken the mixture.
- Cook the sauce for another 5 to 7 minutes or until the sauce is a little more thickened.
- Next, add the heavy cream along with the Parmesan cheese. Decrease the heat and continue to cook for a minute or two.
- Toss in the spinach and let the sauce simmer until the spinach ash wilted and the sauce has thickened slightly.
- Return the chicken to the skillet once the sauce reached the desired thickness.
- Transfer to the preheated oven and bake for about 15 to 20 minutes or until the internal temperature of the thickest part of the chicken reaches 165 degrees.
- Before serving, allow the dish to sit for about 5 minutes. Enjoy!
