PREP: 5 minutes | COOK: 45 minutes | TOTAL TIME: 50 minutes | SERVINGS: 4 people
This easy and tasty dish is prepared in one pan. Tender, juicy chicken thighs cooked in a flavorful lemon and garlic cream sauce. Simple and such an irresistible dish to serve to everybody!
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 oz baby spinach one bag
How to make Lemon Butter Chicken (Creamy)
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a bowl, place the chicken thighs. Add salt and lemon pepper, then toss to combine.
Step 3: Melt 2 tbsp butter in a medium or large skillet over medium-high heat. Make sure that the bottom of the skillet is evenly coated.
Step 4: Add the chicken to the skillet skin-side down and sear for about 3 to 4 minutes or until golden brown. Turn and sear the other side. Once done, take the cooked chicken out of the skillet and set it aside.
Step 5: Add another 1 tbsp butter to the same skillet. Melt and stir to deglaze the pan.
Step 6: Add the garlic and saute for a minute or two until aromatic.
Step 7: Pour in the chicken broth, add the heavy cream, parmesan, lemon juice, and thyme to the skillet and stir to combine. Bring this to a boil, then decrease to simmer.
Step 8: Let the sauce thicken for about 5 minutes before stirring in the spinach leaves until almost wilted.
Step 9: Place the chicken back to the skillet and put the entire pan in the preheated oven. Bake for about 25 minutes or until the internal chicken temperature reads 165 degrees F.
Step 10: When done, serve over rice, pasta, mashed potatoes, or enjoy by itself. Before serving, garnish with lemon slices and fresh thyme.
Nutrition Facts:
Amount Per Serving: Calories 603 | Fat 53g | Saturated Fat 26g | Cholesterol 226mg | Sodium 995mg | Potassium 540mg | Carbohydrates 6g | Fiber 1g | Sugar 1g | Protein 26g | Vitamin A 4680IU | Vitamin C 18mg | Calcium 228mg | 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 oz baby spinach one bag
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: In a bowl, place the chicken thighs. Add salt and lemon pepper, then toss to combine.
Step 3: Melt 2 tbsp butter in a medium or large skillet over medium-high heat. Make sure that the bottom of the skillet is evenly coated.
Step 4: Add the chicken to the skillet skin-side down and sear for about 3 to 4 minutes or until golden brown. Turn and sear the other side. Once done, take the cooked chicken out of the skillet and set it aside.
Step 5: Add another 1 tbsp butter to the same skillet. Melt and stir to deglaze the pan.
Step 6: Add the garlic and saute for a minute or two until aromatic.
Step 7: Pour in the chicken broth, add the heavy cream, parmesan, lemon juice, and thyme to the skillet and stir to combine. Bring this to a boil, then decrease to simmer.
Step 8: Let the sauce thicken for about 5 minutes before stirring in the spinach leaves until almost wilted.
Step 9: Place the chicken back to the skillet and put the entire pan in the preheated oven. Bake for about 25 minutes or until the internal chicken temperature reads 165 degrees F.
Step 10: When done, serve over rice, pasta, mashed potatoes, or enjoy by itself. Before serving, garnish with lemon slices and fresh thyme.
