Lemon Butter Chicken | Video
Succulent chicken in creamy butter sauce. Weeknight dinner sorted!
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Servings
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
Serving: 1g | Calories: 460kcal | Carbohydrates: 11g | Protein: 51g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Cholesterol: 172mg | Sodium: 513mg | Fiber: 2g | Sugar: 4g