This post may contain affiliate links. Please see our privacy policy for details.

Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Happy New Year! I know I should really be sharing some sort of salad or quinoa recipe with the start of the year but you know me and my chicken thigh obsession. I just can’t get enough, especially when a lemon butter cream sauce is involved.

And if you’re in the need of some clean greens for the new year diet, well, this dish has plenty of baby spinach. Good enough, right?

Plus, these chicken thighs carry quite a bit of punch with that fresh, zingy lemon flavor and that smoky goodness from the paprika. And this cream sauce is absolutely heavenly. Just be sure to have a spoon ready because you’ll want to sip on it straight from the pan!

Lemon Butter Chicken - Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken

Lemon Butter Chicken

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
4.9 stars (145 ratings)

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried thyme
  • 2 cups baby spinach, chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Season chicken thighs with paprika, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tablespoon butter in the Dutch oven. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
  • Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the Dutch oven.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  • Serve immediately.

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!