Prep Time: 5 mins | Cook Time: 45 mins | Total Time: 45 mins | Yield: 4 Servings
This one-pan chicken dish is super easy to make and ready in less than an hour. Juicy chicken in a tasty lemon and garlic cream sauce. A simple dish that’s never short in flavour.
Ingredients
4 chicken thighs bone-in, skin-on
1 tsp kosher salt plus more to taste
1 tsp lemon pepper
3 tbsp salted butter divided
3 cloves garlic, minced. or 1.5 tsp garlic paste
1/2 c low sodium chicken broth
1 c heavy cream
1/2 c grated parmesan cheese
1/4 c fresh lemon juice
1 tsp fresh thyme leaves plus more for garnish
5 ounces baby spinach one bag
How to make Creamy Lemon Butter Chicken
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: In a large mixing bowl, add the chicken thighs. Season with salt and lemon pepper, then toss until the chicken thighs are well coated.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Melt in 2 tablespoons of butter. Spread the melted butter.
Step 5: Skin side down, add the chicken and sear until golden brown for about 3 minutes.
Step 6: Transfer the seared chicken onto a clean plate.
Step 7: In the same skillet, add 1 tablespoon of butter and allow it to melt again.
Step 8: Add garlic and sauté for 1 minute or until aromatic.
Step 9: Add in the heavy cream, chicken broth, lemon juice, thyme, and Parmesan cheese. Stir until well mixed, then allow the mixture to boil.
Step 10: Reduce the heat and simmer the mixture for 5 minutes or until thick.
Step 11: Add the spinach leaves and cook until just wilted.
Step 12: Put the seared chicken back into the skillet and toss until well coated with the sauce.
Step 13: Remove from the heat and place the skillet inside the preheated oven. Bake for 25 minutes or until done.
Step 14: Serve the Lemon Butter Chicken as is or over rice, mashed potatoes, or pasta.
Step 15: Place fresh thyme and lemon slice on top.
Step 16: Serve and enjoy!
Nutrition Facts:
Calories 603 Calories from Fat 477 | Fat 53g 82% | Saturated Fat 26g 163% | Cholesterol 226mg 75% | Sodium 995mg 43% | Potassium 540mg 15% | Carbohydrates 6g 2% | Fiber 1g 4% | Sugar 1g 1% | Protein 26g 52% | Vitamin A 4680IU 94% | Vitamin C 18mg 22% | Calcium 228mg 23% | Iron 2mg
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 tsp kosher salt plus more to taste
- 1 tsp lemon pepper
- 3 tbsp salted butter divided
- 3 cloves garlic, minced. or 1.5 tsp garlic paste
- 1/2 c low sodium chicken broth
- 1 c heavy cream
- 1/2 c grated parmesan cheese
- 1/4 c fresh lemon juice
- 1 tsp fresh thyme leaves plus more for garnish
- 5 ounces baby spinach one bag
Instructions
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: In a large mixing bowl, add the chicken thighs. Season with salt and lemon pepper, then toss until the chicken thighs are well coated.
Step 3: Place a large skillet on the stove and turn the heat to medium-high.
Step 4: Melt in 2 tablespoons of butter. Spread the melted butter.
Step 5: Skin side down, add the chicken and sear until golden brown for about 3 minutes.
Step 6: Transfer the seared chicken onto a clean plate.
Step 7: In the same skillet, add 1 tablespoon of butter and allow it to melt again.
Step 8: Add garlic and sauté for 1 minute or until aromatic.
Step 9: Add in the heavy cream, chicken broth, lemon juice, thyme, and Parmesan cheese. Stir until well mixed, then allow the mixture to boil.
Step 10: Reduce the heat and simmer the mixture for 5 minutes or until thick.
Step 11: Add the spinach leaves and cook until just wilted.
Step 12: Put the seared chicken back into the skillet and toss until well coated with the sauce.
Step 13: Remove from the heat and place the skillet inside the preheated oven. Bake for 25 minutes or until done.
Step 14: Serve the Lemon Butter Chicken as is or over rice, mashed potatoes, or pasta.
Step 15: Place fresh thyme and lemon slice on top.
Step 16: Serve and enjoy!
