Creamy Butter Lemon Chicken
If you’re looking for a delightful dish that combines comfort and elegance, look no further than Creamy Butter Lemon Chicken. This dish is everything you want in a weeknight meal: easy to prepare, bursting with flavor, and oh-so-satisfying. The creamy sauce, infused with the bright zest and juice of fresh lemons, envelops tender chicken pieces, making it a standout dish that pairs beautifully with rice, pasta, or crusty bread. Let’s dive into what makes this recipe so irresistible.
Why This Creamy Butter Lemon Chicken Stands Out
What sets this Creamy Butter Lemon Chicken apart is not just its rich flavor but also its versatility. The creamy sauce balances the bright acidity of lemon, while the butter adds a luxurious touch that transforms a simple chicken dinner into something special. With just a handful of ingredients, this dish can be whipped up in under 30 minutes, making it perfect for busy weeknights or when entertaining guests. Plus, it’s a crowd-pleaser that appeals to both adults and kids alike!
Ingredients at a Glance
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cups fresh spinach, roughly chopped
- Freshly grated Parmesan cheese, for serving
Equipment & Tools
- Large skillet: For sautéing the chicken and making the sauce.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Spatula or wooden spoon: For stirring and mixing the ingredients.
- Knife and cutting board: To chop the chicken and vegetables.
Creamy Butter Lemon Chicken: Step-by-Step Guide
Step 1: Season the Chicken
Start by seasoning the bite-sized chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure each piece is evenly coated to enhance the flavor.
Step 2: Brown the Chicken
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken pieces and cook for about 5–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Sauté the Garlic
In the same skillet, reduce the heat to medium and add 2 tablespoons of the unsalted butter. Once melted, add the minced garlic, stirring it for about 1 minute until fragrant. Be careful not to let it burn!
Step 4: Create the Sauce
Pour in the chicken broth and bring it to a simmer. Allow it to reduce slightly for about 2–3 minutes. Then, add the heavy cream, lemon juice, and lemon zest, stirring well to combine.
Step 5: Add the Seasonings
Stir in the dried oregano and red pepper flakes for an extra kick. Allow the sauce to simmer for another 3–5 minutes until it thickens slightly.
Step 6: Combine and Finish
Return the cooked chicken to the skillet, stirring to coat it well with the creamy sauce. Add the chopped spinach and the remaining 2 tablespoons of butter, letting the spinach wilt into the sauce.
Step 7: Serve
Once everything is heated through and well combined, serve the Creamy Butter Lemon Chicken over your choice of rice, pasta, or alongside crusty bread. Finish with freshly grated Parmesan cheese on top for that extra touch of flavor.
Nutrition-Minded Tweaks
- Swap heavy cream for half-and-half or a plant-based cream for a lighter version.
- Use skinless chicken thighs instead of breasts for a juicier option.
- Incorporate additional vegetables like bell peppers or zucchini for added nutrition.
- For a gluten-free option, ensure your chicken broth is certified gluten-free.
Avoid These Traps
- Don’t overcrowd the skillet when browning the chicken; this will prevent proper searing.
- Be cautious with salt; the chicken broth can be salty, so taste before adding more.
- Don’t rush the sauce; allowing it to simmer will enhance the flavors.
- Avoid overcooking the spinach; it should be just wilted, not mushy.
Make Ahead Like a Pro
If you’re planning ahead, you can marinate the chicken in the spices and lemon juice for a few hours or overnight. This will enhance the flavors even more. The sauce can also be made a day in advance; just reheat gently before adding the chicken and spinach. Store everything in airtight containers in the refrigerator, and it will be ready to go when you are!
Handy Q&A
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken; however, be sure to thaw it completely before cooking for even results.
What can I substitute for heavy cream?
You can substitute heavy cream with coconut cream, half-and-half, or a plant-based cream if you prefer a lighter or dairy-free option.
How can I store leftovers?
Leftover Creamy Butter Lemon Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, you can freeze the cooked chicken and sauce. Just make sure to store it in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
What to Make After This
In Closing
With its creamy, buttery sauce and bright lemon flavor, Creamy Butter Lemon Chicken is sure to become a favorite in your household. Whether you’re cooking for family or hosting friends, this dish brings warmth and happiness to the table. So gather your ingredients, follow the steps, and enjoy a meal that’s not only delicious but also easy to make. Happy cooking!
Creamy Butter Lemon Chicken
Ingredients
- 4 boneless, skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 4 cloves garlic minced
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 lemon juice and zest of
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 2 cups fresh spinach roughly chopped
- Parmesan cheese freshly grated, for serving
Instructions
- Start by seasoning the bite-sized chicken pieces with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure each piece is evenly coated to enhance the flavor.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken pieces and cook for about 5–7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, reduce the heat to medium and add 2 tablespoons of the unsalted butter. Once melted, add the minced garlic, stirring it for about 1 minute until fragrant. Be careful not to let it burn!
- Pour in the chicken broth and bring it to a simmer. Allow it to reduce slightly for about 2–3 minutes. Then, add the heavy cream, lemon juice, and lemon zest, stirring well to combine.
- Stir in the dried oregano and red pepper flakes for an extra kick. Allow the sauce to simmer for another 3–5 minutes until it thickens slightly.
- Return the cooked chicken to the skillet, stirring to coat it well with the creamy sauce. Add the chopped spinach and the remaining 2 tablespoons of butter, letting the spinach wilt into the sauce.
- Once everything is heated through and well combined, serve the Creamy Butter Lemon Chicken over your choice of rice, pasta, or alongside crusty bread. Finish with freshly grated Parmesan cheese on top for that extra touch of flavor.
Equipment
- Large Skillet
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Knife and cutting board
Notes
- Marinate the chicken in spices and lemon juice overnight to enhance flavor.
- Use skinless chicken thighs instead of breasts for a juicier texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a lighter sauce, substitute heavy cream with half-and-half or plant-based cream.
- Do not overcrowd the skillet when browning chicken to ensure proper searing.
