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Lemon Butter Chicken Recipe

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4.3 from 81 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 4 servings

Description

Lemon Butter Chicken is a flavorful and creamy dish featuring seared chicken breasts cooked in a rich lemon-butter sauce with garlic, thyme, Parmesan cheese, and fresh baby spinach. This comforting and elegant recipe is oven-finished to ensure juicy, tender chicken with a luscious sauce perfect for a weeknight dinner or special occasion.

Ingredients

Chicken

  • 4 Boneless Skinless Chicken Breasts (cut in half)
  • 1/2 Tablespoon paprika
  • Dash salt and fresh cracked pepper to taste

Sauce

  • 3 Tablespoons butter (divided)
  • 4 garlic cloves
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • Juice of 1 lemon
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for finishing the chicken after searing.
  2. Season the chicken: Season the chicken breasts with salt, pepper, and paprika evenly. Set them aside while you prepare the skillet.
  3. Sear the chicken: Melt 2 tablespoons of butter in a large oven-proof skillet over medium-high heat. Add the chicken and sear each side for 2-3 minutes until golden brown. Then remove the chicken and set aside on a plate.
  4. Prepare the sauce base: In the same skillet, melt the remaining 1 tablespoon of butter. Add minced garlic and cook, stirring frequently, for about 1 minute until fragrant.
  5. Deglaze and reduce: Stir in the chicken broth, lemon juice, and dried thyme. Bring the mixture to a boil, then reduce heat and let it simmer until the sauce reduces and thickens, about 5-7 minutes. Avoid letting it become too runny.
  6. Add cream and cheese: Pour in the heavy cream and stir in the freshly grated Parmesan cheese. Lower the heat and cook the sauce for another 1-2 minutes to combine flavors and thicken slightly.
  7. Wilt spinach: Add the baby spinach to the sauce and simmer gently until the spinach is wilted and the sauce has thickened to the desired consistency.
  8. Return chicken and bake: Place the seared chicken breasts back into the skillet, nestling them into the sauce. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  9. Rest before serving: Remove the skillet from the oven and let it sit for about 5 minutes to allow the juices to redistribute before serving.

Notes

  • Use an oven-proof skillet such as cast iron or a Dutch oven to easily transfer from stovetop to oven.
  • For added flavor, freshly grate Parmesan cheese yourself rather than using pre-grated.
  • If you prefer less creaminess, reduce heavy cream to 1/4 cup or substitute with half-and-half.
  • Ensure chicken breasts are cooked to 165°F internal temperature for safety and juiciness.
  • If you do not have dried thyme, substitute with fresh thyme leaves or 1/4 teaspoon dried oregano.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/lemon-butter-chicken-recipe/