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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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!
windecisive says
Last night, I cooked this dish, and it was delicious! It was accompanied with fettuccine with garlic and spinach. Due to how delicious it was, the only thing I would change for the next time would be to increase the sauce components. We appreciate you sharing your delectable recipes! Please publish a book soon!
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.
Nancy says
Delicious 😋.
I did skip the wine.
Family of 4, 4 thumbs up.
Thank you for sharing.
Katy says
My whole family loves this chicken recipe! We make it every week!
Melissa says
OMG this so so good! Recipe is amazing as written. Next time I made it I tweaked it a bit by doubling the sauce part and added a little flour to thicken a little more and serve over pasta. Definitely a family favorite!
Rachael says
Oh I love doubling the sauce! Thanks for sharing.
Angel Barnett says
SO DID I. I also added shitake mushrooms AND my pasta was 3 cheese tortellini!!!! Was a big hit!!!
Bre says
I don’t have anything that can go in the oven with a lid (I know I need to get something!) could I bake it in a dish or should I just cook it in a skillet and add it to the sauce after cooking the chicken?
Rachael says
A baking dish would be fine. Or you can just make it all stove top. Either way works.
Susan says
I make this dish often, and it’s a favorite. I never put it in the oven, but just simmer it on the stove until the chicken is cooked. If I want the sauce thicker, I just make a slurry of broth and corn starch and stir it in. I double the spinach. I usually use the wine, but you won’t miss it if you don’t.
Becky says
Delish!!
Rachelle says
Made this last night (Minus the spinach) with seasoned rice and it was amazing! The flavor and sauce consistency was great and chicken was very juicy! Added a little flour to sauce to help thicken before baking. I accidentally covered the pan when baking which it didn’t say to do but it was delicious! Definitely making again!