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Creamy Butter Lemon Chicken

Forget the takeout; this Creamy Butter Lemon Chicken is where comfort meets convenience. With succulent chicken enveloped in a lemony, buttery sauce and fresh spinach, you've got a luxurious meal that's surprisingly quick to whip up.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 517 kcal
Course: Lunch , Dinner
Cuisine: American

Ingredients

Chicken
  • 4 chicken breasts boneless and skinless, cut into bite size pieces
  • salt and 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
  • Juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 2 cups fresh spinach roughly chopped
  • Parmesan Cheese freshly grated

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
  4. 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.
  5. 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.
  6. Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.
  7. 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.
  8. If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.

Notes

  • Sauce Consistency: If you find the sauce too thin, you can thicken it by adding a cornstarch-water mixture and simmering for a few extra minutes.
  • Spinach Substitute: Not a fan of spinach? Feel free to swap it out for other leafy greens like kale or even some chopped asparagus
  • Cheese Options: While Parmesan is our go-to for this dish, you could also use Pecorino Romano or Grana Padano for a different twist.
  • Lemon Alert: Make sure to zest your lemon before juicing. And remember, zest only the yellow part, avoiding the white pith to prevent bitterness.
  • Skillet Size: A large skillet is best for ensuring the chicken cooks evenly without crowding, which can make it steam instead of sear.

Nutrition Information

Serving 1serving Calories 517kcal (26%) Carbohydrates 5g (2%) Protein 28g (56%) Fat 43g (66%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.5g Cholesterol 170mg (57%) Sodium 182mg (8%) Potassium 653mg (19%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 2834IU (57%) Vitamin C 7mg (8%) Calcium 82mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 517

% 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.