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
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your Main Dish board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
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!
Are you looking for an easy weeknight dinner solution?
Try the Eazy Peazy Mealz Recipe Binder: Get a printable version of all our favorite recipes in one convenient e-book for only $5!
Plus, you’ll get so much more, from conversion charts and tips, to meal planning worksheets and shopping lists. 200 + pages to make your weeknights easier.
⇒ ⇒ Get it here ⇐ ⇐
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.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!Other chicken recipes you may love:
Dianne says
This was every bit as delicious as it looks in the picture! The flavor is excellent, and it has the right amount of sauce. The chicken was tender and flavorful. I made it exactly as described including following the time suggestions. I stirred consistently while waiting for the sauce to thicken, which did take several minutes, and had no problem with clumping. This will definitely be a family regular.
Eileen says
How many tablespoons equal the juice of a lemon?
Rachael says
2 Tbs should work great for this recipe.
Claudia says
Fantastic recipe, wonderful flavor mix. I was a little concerned about adding the garlic whole but the flavor of the garlic as cooked was fantastic! I will definitely make this dish again.
Rachael says
So glad you enjoyed it. Definitely a chicken favorite over here.
Tracey says
We used to be a family of chicken with ready made jar sauces. Ever since this recipie we have branched out and will never go back. It is runny but I guess that’s what makes it a “real” sauce? Thank you!
Erin S says
This sauce was absolutely fantastic! I thought my husband would balk at the wilted spinach but he said this was one of the best sauces he’s ever had & would order this in a restaurant….I totally agree! Next time I will serve over pasta since there was plenty of sauce leftover. I only had grated parmesan but it worked just fine! Yum!
Rachael says
So glad your husband enjoyed it! Thank you for letting me know.
kim says
Did you cook with lid off or on once in oven?
Rachael says
Lid on in the oven.
Annie says
What do you do with the garlic? Whole? Crushed? Minced? It doesnt say. Thanks
Rachael says
Well shoot, I used minced. Thanks for pointing that out.
Melissa says
Why doesn’t the sauce for this recipe call for a roux?
I’ve seen this recipe in several places on the internet, and everyone says they have the same issue – the sauce won’t thicken (I had this problem when making it, as well). I’ve seen two suggestions, either a reduction by boiling or adding cornstarch. Why not make a roux? Using a roux as a thickening agent is often preferred as it’s the best way to preserve flavor, texture, and consistency. And there’s a perfect opportunity to add the flour – when the garlic is being sauteed in the butter. It’s pretty much textbook.
Has anyone tried it this way?
Rachael says
That is a great suggestion. I will give it a try and get back to you. I make roux’s for many things, not sure why I didn’t think of it for this.
Ruth says
This was very delicious and my husband loved it. Just the right balance of flavors. The lemon and garlic did not overpower each other and the Parmesan added a richness. I would only say the sauce was a bit thinner than I prefer which I can remedy with a bit of cornstarch or arrowroot. I served this with some oven roasted rosemary potatoes which married well with the sauce. Yummy, will make this again soon.
Lisa says
I’m about to make this recipe but I don’t have the kind of pan needed. Do you think I can use a cast iron skillet with a lid?
Rachael says
Yes you certainly can
Lisa says
Has anyone made this in a crockpot? I haven’t made any meals in a crockpot yet but have a newborn baby at home now so looking to simplify my regular meals as much as possible!
Amanda says
I made this recipe last night and it was to die for! I served it over garlic and spinach fettuccine. The only thing I will do differently next time is double the sauce ingredients, because it was so good. Thanks for sharing your delicious recipes! Please make a book soon!! 😁
Beth says
Everyone at our house loves this! I add more chicken broth and then add some Amish egg noodles. The noodles help to thicken the sauce. Still fiddling with the recipe to perfect those portions. It is delicious.
Stacey says
This is amazing. The name doesn’t come close to describing the variety of flavors. Everyone in my house, all 3 kids and 2 adults love this dish.
Ryan says
A little sauce thickening problem and I believe some of that is just wanting it to be thicker than expected. Overall great taste!
Susan says
It says 4 chicken breasts cut in half . Horizontally? Then I would have 8. Going to make this tonight!
Rachael says
Yes.