Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 4
This over the top Lemon Butter Chicken is so flavorful every bite is better than the last! You will never forget the lemon cream sauce with fresh garlic and Parmesan cheese and those perfectly tender and juicy chicken – a match made in heaven!
Ingredients
4 Boneless Skinless Chicken Breasts cut in half
1/2 tbsp paprika
3 tbsp butter divided
4 garlic cloves
1 c chicken broth
1/2 c heavy cream
1/4 c freshly grated Parmesan cheese
Juice of 1 lemon
Splash of dry white wine optional
1/2 tsp dried thyme
2 c baby spinach
Dash salt and fresh cracked pepper to taste
How to make Lemon Butter Chicken
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With salt, pepper, and paprika, season the chicken, then set aside.
Step 3: In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat.
Step 4: Once the butter has melted, add the chicken into the skillet. Sear for about 2 to 3 minutes on each side until golden brown. When done, remove from the skillet and onto a plate.
Step 5: In the meantime, melt the rest of the tbsp butter in the same skillet. Add in the garlic and saute for about a minute.
Step 6: Pour in the chicken broth, a splash of dry white wine, lemon juice, and add in the thyme. Stir well and bring to a boil. Decrease the heat and allow the sauce to reduce and thicken.
Step 7: Remain cooking the sauce for about 5 to 7 minutes to thicken it more.
Step 8: Add the heavy cream and Parmesan cheese to the sauce. Decrease the temperature and cook for another minute or two.
Step 9: Add the spinach to the sauce and simmer until wilted and the sauce has slightly thickened.
Step 10: Place the chicken back to the skillet once the sauce reached the desired thickness.
Step 11: Transfer into the preheated oven. Bake for about 15 to 20 minutes or until the internal temperature of the chicken reads 165 degrees.
Step 12: When done, take the dish out of the oven and allow it to sit for at least 5 minutes before serving.
Nutrition Facts:
Calories: 344kcal | 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
Ingredients
- 4 Boneless Skinless Chicken Breasts cut in half
- 1/2 tbsp paprika
- 3 tbsp butter divided
- 4 garlic cloves
- 1 c chicken broth
- 1/2 c heavy cream
- 1/4 c freshly grated Parmesan cheese
- Juice of 1 lemon
- Splash of dry white wine optional
- 1/2 tsp dried thyme
- 2 c baby spinach
- Dash salt and fresh cracked pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: With salt, pepper, and paprika, season the chicken, then set aside.
Step 3: In a large oven-proof skillet, melt 2 tbsp butter over medium-high heat.
Step 4: Once the butter has melted, add the chicken into the skillet. Sear for about 2 to 3 minutes on each side until golden brown. When done, remove from the skillet and onto a plate.
Step 5: In the meantime, melt the rest of the tbsp butter in the same skillet. Add in the garlic and saute for about a minute.
Step 6: Pour in the chicken broth, a splash of dry white wine, lemon juice, and add in the thyme. Stir well and bring to a boil. Decrease the heat and allow the sauce to reduce and thicken.
Step 7: Remain cooking the sauce for about 5 to 7 minutes to thicken it more.
Step 8: Add the heavy cream and Parmesan cheese to the sauce. Decrease the temperature and cook for another minute or two.
Step 9: Add the spinach to the sauce and simmer until wilted and the sauce has slightly thickened.
Step 10: Place the chicken back to the skillet once the sauce reached the desired thickness.
Step 11: Transfer into the preheated oven. Bake for about 15 to 20 minutes or until the internal temperature of the chicken reads 165 degrees.
Step 12: When done, take the dish out of the oven and allow it to sit for at least 5 minutes before serving.
