Creamy Butter Lemon Chicken (Printable Version)
# What You'll Need:
→ Chicken
01 -
4 boneless, skinless chicken breasts, cut into bite-size pieces
02 -
Salt and pepper to taste
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
½ teaspoon smoked paprika
06 -
2 tablespoons olive oil
→ Sauce
07 -
4 tablespoons unsalted butter, divided
08 -
4 cloves garlic, minced
09 -
1 cup low-sodium chicken broth
10 -
1 cup heavy cream
11 -
Juice and zest of 1 lemon
12 -
1 teaspoon dried oregano
13 -
¼ teaspoon red pepper flakes
14 -
2 cups fresh spinach, roughly chopped
15 -
Parmesan cheese, freshly grated
# Step-by-Step Directions:
01 -
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.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and no longer pink in the center, about 5-7 minutes. Remove the chicken and set aside.
03 -
In the same skillet, melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant.
04 -
Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and reduce for 2-3 minutes.
05 -
Lower heat to medium and add heavy cream, lemon juice, lemon zest, oregano, and red pepper flakes. Simmer for about 5 minutes until the sauce begins to thicken.
06 -
Stir in remaining 2 tablespoons of butter and add spinach. Cook until the spinach wilts.
07 -
Return the chicken to the skillet, coating all pieces in the sauce. Simmer for 2-3 minutes until heated through.
08 -
If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.
# Helpful Notes:
01 -
Zest the lemon before juicing to prevent bitterness. Only zest the yellow part, avoiding the white pith.
02 -
A large skillet ensures even cooking and prevents overcrowding.
03 -
If the sauce is too thin, thicken it with a cornstarch-water mixture and simmer for extra minutes.