Lemon butter chicken. Loaded with tangy, creamy, mouthwatering sauce, this delicious and succulent chicken is a great addition to your menu. Plus, there’s even more reason to make this tonight - it’s loaded with highly nutritious green spinach. A stress-free meal for busy weeknights!
There’s nothing like relaxing with a comforting dinner at the end of a long day. Fortunately, whipping up a delicious meal for your loved ones doesn’t need to be time consuming. How about an easy to cook meal that starts with simmering over the stove top and finishes in the oven? A simple recipe highlighting fresh seasonal flavors that’s guaranteed to blow your mind.
Lemon butter chicken. Simple succulent chicken in lip-smacking lemon butter sauce. Fresh flavors of lemon, butter and cream come together to create a beautiful meal. Plus, the addition of green spinach takes the nutrition of this easy dish to the next level. Beyond delicious!
How To Make Lemon Butter Chicken
First, prep the chicken. I have used chicken breasts in this recipe. Pound the chicken to make thin slices so they’ll cook quickly and evenly. The seasoning for chicken is super simple. Just sprinkle with salt and pepper on both sides before searing in the pan until golden brown.
Make the lemon butter sauce. Fry garlic and lemon zest in butter and olive oil. When fragrant, add chicken stock (broth), cream and lemon juice. Simmer this sauce to create luscious base for creamy lemon butter chicken.
Stir in spinach and parsley. Even though baby spinach is the most convenient addition, English spinach also works perfectly in this recipe. Cook until spinach is wilted. When the sauce starts to thicken, add chicken and transfer this to oven to finish the cooking process.
Now, all you need is a delicious side to go with this comforting meal. Choose your favorite from mashed potatoes, pasta, boiled rice, roast, noodles or garlic bread.
More Chicken Recipes:
Lemon Butter Chicken | Video
Ingredients
- 4 chicken breasts or thighs
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon minced garlic garlic paste
- Zest of 1 small lemon
- 2 cups chicken stock or broth
- 1 cup thickened cream heavy cream
- 2 tablespoons lemon juice
- 1 cup chopped spinach
- 2 tablespoons chopped parsley
- Salt and pepper to taste
- To serve - see notes
Instructions
- Preheat oven to 200C / 400F.
- Using a mallet, pound chicken breasts into 2-inch thick slices. Season both sides with salt and pepper.
- Meanwhile, heat 2 tablespoons butter in a large oven proof skillet over high heat. Add chicken. Sear for about 2-3 minutes on each side or until golden brown. Remove from pan. Set aside.
- Reduce heat to medium-high.
- Add butter and olive oil.
- Add garlic and lemon zest. Sauté, stirring, for about 1 minute or until fragrant.
- Add chicken stock or broth, cream and lemon juice. Stir to combine. Season with salt. Bring to a boil.
- Add spinach and parsley. Stir to combine. Simmer for about 3-5 minutes or until the spinach is wilted and sauce starts to thicken.
- Return chicken to the pan.
- Transfer to the oven. Cook for about 25-30 minutes. The internal temperature needs to be 74C or 165F.
- Serve immediately.
Video
Notes
- Serve with: roast, mashed potatoes, sautéed beans or broccolini or asparagus, creamed spinach, garlic bread, boiled rice, broccoli gratin, pasta or noodles
Nutrition
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