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 Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch
Cuisine: American
Keyword: butter lemon chicken, creamy butter lemon chicken
Servings: 4
Calories: 517kcal
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
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.
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.
In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
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.
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.
Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.
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.
If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.
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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.
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Spinach Substitute: Not a fan of spinach? Feel free to swap it out for other leafy greens like kale or even some chopped asparagus
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Cheese Options: While Parmesan is our go-to for this dish, you could also use Pecorino Romano or Grana Padano for a different twist.
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Lemon Alert: Make sure to zest your lemon before juicing. And remember, zest only the yellow part, avoiding the white pith to prevent bitterness.
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Skillet Size: A large skillet is best for ensuring the chicken cooks evenly without crowding, which can make it steam instead of sear.
Serving: 1serving | Calories: 517kcal | Carbohydrates: 5g | Protein: 28g | Fat: 43g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 170mg | Sodium: 182mg | Potassium: 653mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2834IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg