Creamy Butter Lemon Chicken
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Imagine coming home to a meal that combines the creamy richness of butter and heavy cream with a zesty lemon kick. That’s exactly what you’ll get with this Creamy Butter Lemon Chicken—a grown-up dish that’s as comforting as it is refined.
Easy Creamy Butter Lemon Chicken
Listen, if you’re thinking this Creamy Butter Lemon Chicken must take hours to create something this flavorful, think again. We’re talking 30-40 minutes from start to savory finish, and that’s real-time, not ‘chef-time.’
You’re just a few pantry staples away from this masterpiece. Imagine your chicken seasoned to perfection with garlic, onion, and smoky paprika, transforming from ordinary to extraordinary as it bathes in a rich, buttery, lemon-kissed sauce. It’s like a weeknight luxury vacation for your taste buds.
Why You’ll Love This Creamy Butter Lemon Chicken
- Speed and Simplicity: One of the biggest draws of this Creamy Butter Lemon Chicken recipe is how quickly it comes together. With a total time of just 30-40 minutes, it’s a weeknight wonder that doesn’t skimp on flavor.
- Luxurious Yet Accessible: This dish gives you that high-end restaurant feel without the high-end effort or cost. The sauce—rich with butter, heavy cream, and a pop of lemon—makes it feel like a special occasion meal, even on a Tuesday evening.
- Versatility: It’s not just a one-note meal. You can serve this chicken over rice, pasta, or even with a side of steamed vegetables. It pairs well with a variety of sides, making it adaptable to whatever you have on hand or prefer.
- Chicken Breasts: You can also swap these out for chicken thighs if you prefer darker meat.
- Salt and Pepper: Essential for seasoning. Don’t skimp here; it’s what wakes up the chicken.
- Garlic Powder and Onion Powder: These provide a quick and convenient burst of flavor. Fresh garlic and onion can work too but the powder distributes more evenly.
- Smoked Paprika: This adds a smoky, earthy undertone. Regular paprika works but won’t bring the same depth.
- Olive Oil: Your cooking medium. Feel free to use another oil with a high smoke point, like canola or grapeseed.
- Butter: Because butter makes everything better, right? You’ll need this for richness in the sauce. If you’re going dairy-free, a good quality vegan butter can work.
- Garlic: Fresh cloves for that aromatic zing in the sauce. Garlic paste can work in a pinch.
- Chicken Broth: Builds the sauce base. Vegetable broth is a good alternative.
- Heavy Cream: For that creamy, luxurious texture. Half-and-half can work but the sauce won’t be as rich.
- Lemon Juice and Zest: Adds brightness and acidity to the sauce. Lime could work if you’re in a jam.
- Dried Oregano: Aromatic herb that brings depth. Fresh oregano or even thyme can replace it.
- Red Pepper Flakes: For a subtle kick. Skip if you’re not into heat or amp it up if you are!
- Fresh Spinach: Adds color and nutrition. Kale or Swiss chard would work too.
- Parmesan Cheese: For that finishing touch. You could use Romano or Grana Padano for similar salty, nutty notes.
This dish is a breeze, so don’t stress. Grab your ingredients, and let’s go.
First off, let’s get that chicken tasting like something. Mix your salt, pepper, garlic powder, onion powder, and smoked paprika in a bowl. Toss the chicken pieces in this flavorful spa treatment until they’re looking good and seasoned.
Heat up your skillet and pour in that olive oil. Make sure it’s nice and hot, then toss in the chicken. Cook these babies until they’re golden and no pink is left in the center. Trust me, it only takes about 5-7 minutes. Take them out and set them aside; we’ll get back to them later.
In the same skillet—because who wants extra dishes—melt a couple tablespoons of butter. Throw in your minced garlic and let it sauté until your kitchen smells like heaven, which is about a minute. Time to add your chicken broth. Pour it in and give the bottom of the skillet a good scrape to free all those tasty bits. Bring it to a quick boil and let it reduce for a few minutes.
Lower the heat a bit, and pour in the heavy cream, lemon juice, zest, oregano, and red pepper flakes. Give it a good stir and let it simmer. The sauce will thicken even more and look irresistible.
Stir in the remaining butter and then your spinach. It’ll wilt before your eyes. Then, invite your chicken back into the skillet, making sure each piece gets a good dunk in the sauce. Give it another couple of minutes on the stove to warm through.
And for the grand finale, sprinkle some freshly grated Parmesan right on top. Serve it over rice or buttered noodles, and voila! You’ve got yourself a dish that screams both comfort and luxury.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Absolutely, go ahead and use chicken thighs if you prefer. They’re juicier and pack more flavor, just make sure to adjust your cooking time as needed.
What can I use instead of heavy cream?
If you’re out of heavy cream or want a lighter option, you can substitute with half-and-half or even a mixture of milk and a tablespoon of melted unsalted butter. The sauce might be a bit thinner, but it’ll still be delicious.
Can I make this dish ahead of time?
Sure thing! Cook everything except the spinach and store it in an airtight container in the fridge. When you’re ready to eat, reheat the chicken and sauce on the stove, add the spinach, and you’re good to go.
Serve With This
Cilantro Lime Rice
Easy Garlic Bread
Easy Tossed Salad
No Knead Bread
Expert Tips
- Butter Quality Matters: Use a high-quality unsalted butter for a richer and more flavorful sauce. It’s the backbone of the dish, so you want the best.
- Chicken Cut Size: Aim for uniform bite-size pieces of chicken for even cooking. Too varied, and you’ll have some pieces dry out while others are undercooked.
- Sauce Thickness: For a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce. Stir constantly to avoid lumps.
- Add Fresh Herbs: If you’ve got fresh oregano or even some basil, throw it in for an extra layer of flavor. Fresh herbs can really elevate a dish.
- Zest Wisely: Use a microplane to zest your lemon, and avoid the white pith. You want the aromatic yellow part of the peel for a bright, citrusy kick without any bitterness.
Storage
If you have any leftovers, simply transfer them to an airtight container and pop them in the fridge for up to 3 days. The flavors actually meld even better the next day, making your lunch or dinner an instant hit!
This dish freezes wonderfully. Just make sure to hold off on adding the spinach if you’re planning to freeze it. When you’re ready to enjoy it again, defrost in the fridge overnight and reheat gently on the stove, adding fresh spinach at the end.
Discover More Chicken Recipes
- Chicken Lazone
- Creamy Tuscan Chicken
- Bourbon Chicken
- Thai Red Curry Chicken
- Creamy Chicken And Rice
- Creamy Pesto Chicken
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Creamy Butter Lemon Chicken
Video
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)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.
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 Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
