Creamy Butter Lemon Chicken
User Reviews
5
Creamy Butter Lemon Chicken
Description
Creamy Butter Lemon Chicken blends seasoned chicken breast pieces with a sauce made from butter, garlic, chicken broth, heavy cream, and fresh lemon juice and zest. The chicken is pan-seared to a golden finish before simmering in a sauce that thickens slightly with simmering and incorporates dried oregano and red pepper flakes for gentle warmth. Fresh spinach added at the end wilts into the sauce, contributing mild earthiness and freshness. Grated Parmesan cheese enriches the sauce with savory depth and creaminess.
The dish’s texture is creamy from the heavy cream and butter with tender chicken and softened spinach. The lemon juice and zest add brightness to balance the richness. The smoky paprika and garlic give the sauce character without overpowering the flavors.
This chicken is well-suited for serving over rice, pasta, or mashed potatoes to soak up the sauce. It makes a comforting meal where the creamy, lemony sauce complements the lightly spiced chicken pieces.
For preferred sauce thickness, a cornstarch slurry can be added if the sauce seems thin. Spinach can be replaced with kale or asparagus as desired. Be sure to zest only the yellow part of the lemon to avoid bitterness. Using a large skillet helps sear the chicken evenly without overcrowding.
Ingredients
Chicken
- 4 chicken breast boneless and skinless, cut into bite size pieces
- salt to taste
- black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Sauce
- 4 tablespoons butter unsalted, divided
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- lemon juice and zest of 1
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- 2 cups spinach roughly chopped, fresh
- Parmesan Cheese freshly grated
Instructions
- In a bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the spice mix until they're fully coated.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and let it reduce for about 2-3 minutes.
- Lower the heat to medium and add the heavy cream, lemon juice, lemon zest, oregano and red pepper flakes. Let it simmer for about 5 minutes until the sauce starts to thicken.
- Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.
- Return the chicken to the skillet, making sure to coat all the pieces in the sauce. Simmer for an additional 2-3 minutes until the chicken is heated through.
- If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.
Notes
- If the sauce is too thin, thicken it by adding a cornstarch and water mixture and simmering further.
- Spinach can be swapped for other greens like kale or chopped asparagus according to preference.
- Try alternative cheeses such as Pecorino Romano or Grana Padano instead of Parmesan for variation.
- Zest only the yellow part of the lemon before juicing to avoid bitterness from the white pith.
- Use a large skillet to cook the chicken evenly and avoid steaming from overcrowding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 517kcal | 26% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 170mg | 57% |
| Sodium | 182mg | 8% |
| Potassium | 653mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2834IU | 57% |
| Vitamin C | 7mg | 8% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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