4.9 from 480 votes
Lemon Butter Chicken
Lemon Butter Chicken features bone-in, skin-on chicken thighs seasoned with smoked paprika, salt, and pepper, seared until golden, then roasted in a creamy sauce of butter, garlic, chicken broth, heavy cream, Parmesan, lemon juice, thyme, and spinach. The sauce thickens as it simmers before finishing in the oven, resulting in juicy chicken with a rich, tangy, and slightly herbaceous sauce.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
servings
Course:
Main Course
Ingredients
- 8 chicken thigh bone-in, skin-on
- 1 tablespoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon thyme dried
- 2 cups baby spinach chopped
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with paprika, salt and pepper, to taste.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the Dutch oven. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
- Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the Dutch oven.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
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