Special Diet - Created Date : 9.11.2019

Lemon Butter Chicken

Lemon Butter Chicken

Lemon Butter Chicken

This savory Lemon Butter Chicken is just over the top! Full of flavor, every bite is unforgettable. The lemon cream sauce mixed with fresh garlic and Parmesan cheese pairs perfectly with the tender and juicy chicken. So savory…this dish will leave you coming back for more!

Lemon Butter Chicken

Hey there, it’s Amanda over from Recipes Worth Repeating! I’m so excited to share this simple and crazy flavorful chicken dish with you today! I love a good chicken dish…I mean…who doesn’t? If you are anything like me though, you get in this rut of making the same chicken recipes over and over and over again. Well, sometimes you need to switch it up a bit and this recipe is the perfect one to try if you are tired of the same old chicken recipe!

Let’s talk about the simple ingredients in this dish because we all need a little bit of easy and simple. Chicken breasts, fresh garlic, fresh spinach, paprika, lemon, fresh cracked pepper and heavy cream. Easy! Oh and in the ingredients you will see a splash of white wine…this is totally optional. You don’t have to add the wine…I promise it still tastes fantastic without it so leave it out if you want! Totally fine!

You’ll start off by sauteing the chicken for 2-3 minutes per side. When it’s finished sauteing, you’ll set the chicken aside while you make the sauce. This dish works perfectly in a Le Creuset Dutch Oven, but I used a rockcrok from Pampered Chef and it worked just as well!

It’s really fun to make this sauce because it’s so easy to throw together and it’s super yummy! When you make the sauce, you are literally going to saute fresh minced garlic with butter, then add in the chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme. Once you bring the sauce to a slow rolling boil, you’ll add in the fresh spinach until it starts to wilt. Oh and this step in the process smells SO GOOD! It’s mouthwatering!

When the sauce slightly thickens, you’ll add the sauteed chicken into the juices so you can bake everything in the oven to finish up the cooking process. The paprika helps this chicken saute beautifully! The sauteed garlic mixed with these juices of the chicken and other ingredients makes you want to eat it at this stage…but please don’t! It’s worth the wait, I promise!

After the chicken bakes in the oven, your dish is ready to eat! Look how savory this dish turns out! Full of flavor and this chicken is crazy juicy! I love to pair this dish with Ono Rice and a Brussels Sprout Salad! I like to mix the rice with the lemon butter sauce…it makes every bite so divine!

This dish has easily become a family favorite! It looks and tastes like it took a long time to make, but it’s super easy and absolutely fantastic! I promise, you will devour every single bite down to the last drop! Happy Eats on this Lemon Butter Chicken dish!

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Lemon Butter Chicken

A delicious Lemon Butter Chicken. Seasoned chicken in a creamy lemon butter sauce that is sure to delight.

Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!

Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.

Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.

Once your sauce is to the desired thickness, return the chicken to the skillet.

Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.

Remove the dish and let sit for about 5 minutes before serving.



Note: This recipe has been tricky for a few to get the sauce to thicken properly without the cheese getting clumpy. The recipe has been retested and revised with the above instructions.However, one reader noted: For those who are having trouble getting the sauce to reduce (thicken) try adding the lemon juice first over medium heat. Once it looks like it's about to disappear completely, add in COLD cream, whisking the entire time over low heat. Then add chunks of cold butter, 3 at a time, so as to not cool the sauce too fast. Once the sauce can coat the back of a spoon, then add your chicken broth, thyme, spinach, parm, etc.

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.



This was every bit as delicious as it looks in the picture! The flavor is excellent, and it has the right amount of sauce. The chicken was tender and flavorful. I made it exactly as described including following the time suggestions. I stirred consistently while waiting for the sauce to thicken, which did take several minutes, and had no problem with clumping. This will definitely be a family regular.

We used to be a family of chicken with ready made jar sauces. Ever since this recipie we have branched out and will never go back. It is runny but I guess that’s what makes it a “real” sauce? Thank you!

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Like every housewife, Martha Stewart, a long-time developer of experience, can teach a few things to UX practitioners to bring back users for more.

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