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.
Servings: 4
Calories: 517kcal
Ingredients
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
Instructions
- 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.
Video
Notes
- 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.
- Spinach Substitute: Not a fan of spinach? Feel free to swap it out for other leafy greens like kale or even some chopped asparagus
- Cheese Options: While Parmesan is our go-to for this dish, you could also use Pecorino Romano or Grana Padano for a different twist.
- Lemon Alert: Make sure to zest your lemon before juicing. And remember, zest only the yellow part, avoiding the white pith to prevent bitterness.
- Skillet Size: A large skillet is best for ensuring the chicken cooks evenly without crowding, which can make it steam instead of sear.
Nutrition
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