Creamy Butter Lemon Chicken
This Creamy Butter Lemon Chicken is bursting with flavor and ready in under 30 minutes! Tender chicken in a luscious lemon butter sauce that's perfect for weeknights.
Servings: 4 servings
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.