Lemon Butter Chicken
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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
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.
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I doubled the lemon because I was craving lemon and I used 1 pound of fresh green beans in place of spinach. This was delicious!!!
Everyone who has issues with it thickening pls read!! I am so glad I finally found a recipe for Lemon pepper chicken!!
This is the best one so far. I think the issue people are having when making the sauce- the common complaint is they are not getting “thickened” in the sauce. Your recipe says slightly and I think when people read the word thickened, you’re expecting the consistency you get like in Alfredo sauce. Well I accomplished that ..it’s great when you can get that thickness. It is really good when you can use the extra sauce to pour over a side of pasta or rice. I think that is what people are looking for and they end up with soupy like. So here is what I did. Something really simple, but does take more time. You don’t have to drain the excess fat if you wish to leave it in for the added flavor benefit, you can if you’re not concerned about diet. I made the sauce exactly like the recipe and yes it does seem runny no matter what you do. I only added a tablespoon of flour at the end. I whisked for several min and it still didn’t do anything. I turned the heat up a smidge to let more heat build up. I whisked constantly some more. I went to go do something else in kitchen for three min I turned back to the sauce and it was really thickened almost too thick lol so I added two more lemon juice squeezes to water it down which worked perfectly. So all you do is add one tablespoon of flour dont add two thinking it’s not enough you will end up with some slime sauce. Who wants that? Lol Stick with one table spoon of flour after making the recipe & whisk it constantly for five minutes don’t do it too longer than that & then just let it sit for few minutes not doing anything to it & not looking at it. Don’t tocuh it don’t look at it once whisked the flour in, don’t be tempted to add more. Go do something for three-4 min around the kitchen as it sits on warm heat when you come back -I promise viola it’s thickened 🙂 by the way me and my boyfriend thank you for sharing this recipe we gobbled it all up no left overs <3
Why doesn’t the sauce for this recipe call for a roux?
I’ve seen this recipe in several places on the internet, and everyone says they have the same issue – the sauce won’t thicken (I’ve had this problem when making it, as well). I’ve seen two suggestions, either a reduction by boiling or adding cornstarch. Why not make a roux? Using a roux as a thickening agent is often preferred as it’s the best way to preserve flavor, texture, and consistency. And there’s a perfect opportunity to add the flour – when the garlic is being sauteed in the butter. It’s pretty much textbook.
Has anyone tried it this way?
When the sauce cooks in the oven it boils off even more, with a roux you may end up with a paste.
I love DD recipes!!! This dish was AHHHHHMAZING!!! And again, the husband is saying “OMG! This as great!” I agree!! I search the web for delicious dinner recipes, but ALWAYS return again and again to Damn Delicious!! Thank you for having the best recipes !!!!
What happened to the fat that was Set aside in the recipe ??
Rick, the excess fat is drained, the chicken is set aside. 🙂
This is in my top 3 for IP recipes. Real easy to make and foolproof. I follow the recipe as-is and always comes out great.
What changes and times are needed to make this in the instant pot?!? Thanks!
One of my go-to recipes for when we have guests, it’s always a success. I use free range thigh fillets, as I can’t get the thighs with skin and bone in here in rural NSW. I also use small cubes of frozen spinach instead of fresh, it becomes part of the sauce. As I have a meyer lemon tree, so I use those lemons, with great result. Thank you for this fabulous recipe!
I adore this recipe. This is my ‘go to’ when I have guests. I love it! Just wish mine wasn’t so runny… quantities all good per the recipe, but something makes it too runny. I fix it with thickener but wondering if I am doing something wrong.
This recipe is one of the Best lemon Chicken recipes I have eaten! It is super easy and relatively quick to make, You will savor every bite!
i’ve rethought it, and i’m going to ditch the paprika, caraway seeds, and white onion. instead, i’m going to use Dijon mustard, dried tarragon, and some green onion, along with a knob of herbed goat cheese to add some tang to the Parm. that, along with the chicken stock, cream (heavy and/or sour), S&P, chopped garlic, lemon — zest AND juice … THAT ought to make a tasty sauce, sort of a bearnaise-like flavor profile. it should go well with the braised cabbage.
i’ve got 4 big fat chicken thighs (skin-on, bone-in) thawing right now. i’m going to use smoked paprika, caraway seeds, S&P, lemon juice, chicken stock, heavy cream, grated parm, shredded cabbage (i knew i was saving it for SOMETHING), chopped white onion, chopped garlic, and egg noodles to spoon the sauce over. i’ll be doubling the sauce. omg, is THIS going to be GOOD!!!
p.s. there is NO WAY i’m draining the excess fat — there’s no such thing as excess chicken fat: it’s Jewish gold! and i might use sour cream instead of heavy cream … or both!
This recipe is amazing! TRY IT!
OMG ! I absolutely LOVE this recipe! I have made it several times and it never disappoints! And yes I could drink the sauce !
Took a chance on this recipe and decided to go for it based on the comments… We added mushrooms instead of spinach and WOW… I mean WOW. Restaurant quality meal. It was so delicious, my husband went back for seconds and insisted I pack some for his work lunch. We WILL be making this again.
This delicious dish has turned into one of our most favorite go-to’s for weeknights or company. So easy, but really complex flavors that seem to agree with everyone I’ve shared it with!
This is delicious!
I’ve made this recipe several times over the last 3 years and it hits the spot, every single time. Soooo savory and delicious.
We’re so glad it’s one of your favorites, Janeen. It’s great to have a staple! 🙂
Great recipe! Double the sauce or you’ll be kicking yourself for not doing so.
I use boneless breasts and 2 bags of spinach, but this is a HUGE hit at my house!
One of my favorite recipes and I never used to cook with lemon. Everyone I’ve made it for loves it.