Ingredients
- This creamy lemon butter chicken is an easy and tasty dish that is cooked on the stovetop in one pan. Chicken thighs are cooked in a flavorful lemon and garlic cream sauce for a simple and delicious meal.
- Prep Time
- 5 mins
- Cook Time
- 45 mins
- Total Time
- 50 mins
- Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon lemon pepper
- 3 tablespoons salted butter divided
- 3 cloves garlic, minced. or 1.5 teaspoon garlic paste
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh lemon juice
- 1 teaspoon fresh thyme leaves plus more for garnish
- 5 ounces baby spinach one bag
Directions
-
Instructions
-
Preheat oven to 400F.
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Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
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Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
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Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
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Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
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Add the garlic and cook for 1-2 minutes until fragrant.
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Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
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Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
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Stir to wilt leaves slightly but not fully.
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Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
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Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!