This savory Lemon Butter Chicken is just over the top! Full of flavor, every bite is unforgettable. The lemon cream sauce mixed with fresh garlic and Parmesan cheese pairs perfectly with the tender and juicy chicken. So savory…this dish will leave you coming back for more!
Lemon Butter Chicken
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Let’s talk about the simple ingredients in this dish because we all need a little bit of easy and simple. Chicken breasts, fresh garlic, fresh spinach, paprika, lemon, fresh cracked pepper and heavy cream. Easy! Oh and in the ingredients you will see a splash of white wine…this is totally optional. You don’t have to add the wine…I promise it still tastes fantastic without it so leave it out if you want! Totally fine!
You’ll start off by sauteing the chicken for 2-3 minutes per side. When it’s finished sauteing, you’ll set the chicken aside while you make the sauce. This dish works perfectly in a Le Creuset Dutch Oven, but I used a rockcrok from Pampered Chef and it worked just as well!
It’s really fun to make this sauce because it’s so easy to throw together and it’s super yummy! When you make the sauce, you are literally going to saute fresh minced garlic with butter, then add in the chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme. Once you bring the sauce to a slow rolling boil, you’ll add in the fresh spinach until it starts to wilt. Oh and this step in the process smells SO GOOD! It’s mouthwatering!
When the sauce slightly thickens, you’ll add the sauteed chicken into the juices so you can bake everything in the oven to finish up the cooking process. The paprika helps this chicken saute beautifully! The sauteed garlic mixed with these juices of the chicken and other ingredients makes you want to eat it at this stage…but please don’t! It’s worth the wait, I promise!
After the chicken bakes in the oven, your dish is ready to eat! Look how savory this dish turns out! Full of flavor and this chicken is crazy juicy! I love to pair this dish with Ono Rice and a Brussels Sprout Salad! I like to mix the rice with the lemon butter sauce…it makes every bite so divine!
This dish has easily become a family favorite! It looks and tastes like it took a long time to make, but it’s super easy and absolutely fantastic! I promise, you will devour every single bite down to the last drop! Happy Eats on this Lemon Butter Chicken dish!
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Lemon Butter Chicken
Ingredients
- 4 Boneless Skinless Chicken Breasts cut in half
- 1/2 Tablespoon paprika
- 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
- Splash of dry white wine optional
- 1/2 teaspoon dried thyme
- 2 cups baby spinach
- Dash salt and fresh cracked pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Season the chicken with salt, pepper and paprika. Set aside.
- Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
- Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
- While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
- Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
- Bring to a boil and reduce heat and let the sauce reduce and thicken.
- Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
- Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
- Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
- Once your sauce is to the desired thickness, return the chicken to the skillet.
- Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
- Remove the dish and let sit for about 5 minutes before serving.
Video
Notes
However, one reader noted: For those who are having trouble getting the sauce to reduce (thicken) try adding the lemon juice first over medium heat. Once it looks like it's about to disappear completely, add in COLD cream, whisking the entire time over low heat. Then add chunks of cold butter, 3 at a time, so as to not cool the sauce too fast. Once the sauce can coat the back of a spoon, then add your chicken broth, thyme, spinach, parm, etc.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Minnie says
Made the Lemon Butter Chicken tonight for the family and they loved it. This is a great recipe. Will definitely be making it again.
Josie says
This was the BEST recipe! It was too soupy, but the flavor is unbeatable! I have to practice reduction. Everyone LOVED IT!
Rachael says
I am so glad you all loved it! Thanks for taking the time to comment. We really enjoy this one.
Amy says
Made this for the first time tonight and my entire family loved it! Thanks for sharing the recipe!
Beth says
This dish is amazing!!! My husband and I couldn’t get enough the first time I made it so we’re now on round 3 of making it! It quickly became a part of our regular rotation and is on my list for a “company meal”. 🙂 It is so flavorful and moist. And it really is easy to pull together. Yummm!
Rachael says
Thanks so much for letting me know. We love it too!
Jennifer says
Delicious! A favorite in my house
Susan says
Question: can you make this in a regular slow cooker??
D says
I’m making this tomorrow night. I’ve found that brining deboned chicken breasts ( and just about everything else) makes a great dish into a superior dish. Brining recipes you can find on Google. Chicken only takes about a half hour but the difference in taste is incredible! Happy cooking!
Michelle Yarger says
Can you make this in a crockpot or an instapot?
Cynthia Melanson says
This is some good stuff!!
Susan says
I made a couple of changes. I dusted the chicken in a seasoned flour, used a kale/ spinach blend & just about doubled the sauce ingredients.. My son & husband like their food saucy! I also needed to bake it for abou 35 min. They said it was a keeper! Thank you.
Patti says
Stephanie made this for us for dinner. One of the best chicken recipes I’ve ever had!!! So delicious! Can hardly wait to make it for company!
Lee says
This seriously is one of the best chicken recipes I’ve found on Pinterest! Don’t over do it with to much cream as it takes a while to reduce the sauce of which the taste is unparalleled … Thanks for sharing your lovely recipe with the world ?