Creamy Lemon Butter Chicken Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
4 people
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Calories
603 kcal
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Course
Main Course
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Cuisine
American
Creamy Lemon Butter Chicken Recipe
Description
This recipe prepares chicken thighs seasoned with salt and lemon pepper, seared to golden brown in butter before being transferred to an oven-safe skillet. The sauce combines garlic sautéed in butter with chicken broth, heavy cream, Parmesan cheese, fresh lemon juice, and thyme, simmered to thicken. Baby spinach is incorporated at the end to gently wilt.
The final step is baking the chicken in the creamy lemon sauce, allowing the flavors to meld and the chicken to reach a safe internal temperature while retaining a tender, juicy texture. The sauce's richness is balanced by lemon’s brightness, making it a satisfying main course.
This dish pairs well with simple sides such as rice or roasted vegetables to soak up the flavorful sauce. The recipe note suggests storing leftovers in an airtight container refrigerated for up to three days or freezing for extended storage.
Using bone-in, skin-on thighs helps maintain moisture during cooking and enriches the sauce with rendered fat. Fresh thyme and lemon juice add aromatic and bright notes that elevate the creamy profile without overpowering it.
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon lemon pepper
- 3 tablespoons butter divided, salted
- 3 cloves garlic or 1.5 teaspoon garlic paste, minced
- ½ cup chicken broth low sodium
- 1 cup heavy cream
- ½ cup Parmesan Cheese grated
- ¼ cup lemon juice fresh
- 1 teaspoon thyme plus more for garnish, fresh leaves
- 5 ounces baby spinach one bag
Instructions
- Preheat oven to 400°F.
- Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
- Heat a medium/large skillet (oven safe) over medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
- Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
- Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
- Add the garlic and cook for 1-2 minutes until fragrant.
- Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
- Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
- Stir to wilt leaves slightly but not fully.
- Add chicken back to skillet and bake the entire pan in the oven for 25 minutes, or until internal chicken temperature reaches 165°F.
- Garnish with lemon slices and fresh thyme. Serve over rice, pasta, mashed potatoes, or alone. Enjoy!
Notes
- Store leftover creamy lemon butter chicken in an airtight container refrigerated for up to 3 days.
- You can freeze this dish for up to 3 months and reheat thoroughly before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 53g | 82% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 226mg | 75% |
| Sodium | 995mg | 41% |
| Potassium | 540mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 4680IU | 94% |
| Vitamin C | 18mg | 20% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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