Lemon Butter Chicken
User Reviews
4.9
480 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
Lemon Butter Chicken
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Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated parmesan
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
480 reviews
Excellent
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