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.
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.
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.
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