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Easy and Yummy-Lemon Butter Chicken recipe
Creamy Lemon Butter Chicken is an easy dinner cooked on the stovetop before being baked in the oven, all in one pan! Chicken thighs are cooked to tender perfection in a flavorful lemon and garlic cream sauce with spinach. It’s both simple and flavor-packed!
What’s in this Lemon Butter Chicken recipe
This recipe features a handful of simple, inexpensive, and delicious ingredients you likely already have. The creamy lemon butter sauce is the star of this show!
- Chicken Thighs: For this one-pan recipe, I like to use bone-in and skin-on chicken thighs for the juiciest results.
- Lemon Pepper: This adds a bright, peppery flavor!
- Butter: Salted butter will lend the most flavor.
- Garlic: You’ll need both fresh garlic cloves and garlic paste for this garlicky chicken dinner.
- Chicken Broth: This helps fill out the sauce.
- Heavy Cream: This creates the creamy consistency of the lemon butter sauce.
- Parmesan Cheese: For the best flavor and consistency, use freshly grated parmesan cheese.
- Lemon Juice: I always recommend using freshly squeezed lemon juice over anything from a bottle, especially when it’s such a key ingredient like it is here.
- Salt: Kosher salt is better to use for this recipe than iodized.
- Thyme: Fresh thyme creates a subtle herbaceous flavor. Use it as a garnish as well to really send this dish over the top.
- Baby Spinach: Fresh spinach is preferred over canned or frozen.
What else can I add?
Craving even more lemon butter flavor with this chicken? Feel free to sprinkle in some lemon zest, either with the seasonings, or on top of the chicken as a garnish (or both). You can also mix in some greens like kale and/or arugula with the spinach if you really want to enhance the nutrients in this recipe.
INSTRUCTIONS
- Preheat oven to 400°F.
- Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
4 chicken thighs, 1 teaspoon kosher salt,1 teaspoon lemon pepper - Heat a medium/large skillet (oven-safe) over medium-high heat. Add 2 tablespoons butter and allow it to melt, coating the entire base of the skillet.
3 tablespoons salted butter - 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 the skillet to the heat and add an additional 1 tablespoon of butter. Allow to melt, stirring and deglazing the pan.
- Add the garlic and cook for 1-2 minutes until fragrant.
3 cloves minced garlic - Stir with heavy cream, parmesan, lemon juice, and thyme in the chicken broth. Stir to combine fully. Bring to a boil and then reduce to a simmer.
½ cup low sodium chicken broth,1 cup heavy cream,½ cup grated parmesan cheese,¼ cup fresh lemon juice,1 teaspoon fresh thyme leaves - Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
5 ounces baby spinach - 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.
- Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!
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