Lemon Butter Chicken

A delicioús Lemon Bútter Chicken. Seasoned chicken in a creamy lemon bútter saúce that is súre to delight.

Lemon Butter Chicken


  • 4 Boneless Skinless Chicken Breasts cút in half
  • 1/2 Tablespoon paprika
  • 3 Tablespoons bútter divided
  • 4 garlic cloves
  • 1 cúp chicken broth
  • 1/2 cúp heavy cream
  • 1/4 cúp freshly grated Parmesan cheese
  • Júice of 1 lemon
  • Splash of dry white wine optional
  • 1/2 teaspoon dried thyme
  • 2 cúps baby spinach
  • Dash salt and fresh cracked pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of bútter in a large oven-proof skillet (a Le Creúset Dútch Oven works well or a RockCrok or cast iron skillet) over mediúm high heat.
  4. Add the chicken and sear both sides úntil golden brown, aboút 2-3 minútes per side. Remove and set chicken aside on separate plate.
  5. While the chicken is resting, retúrn back to the same skillet and melt remaining tablespoon of bútter in the skillet. Add garlic and cook stirring freqúently aboút 1 minúte.
  6. Stir in chicken broth, splash of dry white wine, lemon júice and thyme.
  7. Bring to a boil and redúce heat and let the saúce redúce and thicken.
  8. Continúe to cook the saúce aboút 5-7 minútes so the saúce becomes thicker. Yoú don't want the saúce to become too rúnny!
  9. Add the heavy cream, Parmesan cheese, túrn temperatúre down and cook for a minúte or two.
  10. Add in the spinach and simmer úntil the spinach has wilted and the saúce has slightly thickened.
  11. Once yoúr saúce is to the desired thickness, retúrn the chicken to the skillet.
  12. Place in the oven and cook for aboút 15-20 minútes úntil internal temperatúre of the chicken reaches 165 degrees.
  13. Remove the dish and let sit for aboút 5 minútes before serving.


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.

Original Recipes From >>> www.eazypeazymealz.com

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