Description
This Creamy Lemon Butter Chicken recipe is the perfect one-pan meal for busy weeknights, juicy chicken thighs seared to perfection and baked in a silky, garlicky lemon cream sauce. It’s rich, tangy, and packed with comforting flavors that pair beautifully with rice, pasta, or mashed potatoes.
Equipment Needed
- Cast iron skillet (or oven-safe skillet)
- Mixing bowl
- Tongs or spatula
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon lemon pepper
- 3 tablespoons salted butter, divided
- 3 cloves garlic, minced (or 1.5 teaspoons garlic paste)
- ½ cup low-sodium chicken broth
- 1 cup heavy cream, room temperature
- ½ cup grated Parmesan cheese
- ¼ cup fresh lemon juice
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 5 ounces baby spinach (one small bag)
Instructions
- Preheat oven to 400°F (200°C). Place chicken thighs in a bowl and season with salt and lemon pepper. Toss to coat evenly and set aside.
- Heat a medium or large oven-safe skillet over medium-high heat. Add 2 tablespoons of butter and melt, coating the base of the skillet evenly.
- Add chicken thighs, skin side down, and sear for 3–4 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- In the same skillet, add the remaining 1 tablespoon butter. Stir and scrape up any browned bits. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Pour in chicken broth, heavy cream, Parmesan cheese, lemon juice, and thyme. Stir well and bring to a gentle simmer.
- Let the sauce thicken for 5 minutes, then stir in baby spinach leaves just until wilted.
- Return chicken thighs to the skillet, spoon sauce over them, and transfer to the oven.
- Bake uncovered for 25 minutes, or until chicken reaches an internal temperature of 165–175°F (74–80°C).
- Remove from oven, garnish with lemon slices and fresh thyme, and serve hot over rice, pasta, or mashed potatoes.
Notes
- Tips: For the juiciest results, use bone-in, skin-on chicken thighs. Boneless thighs work too, but reduce baking time slightly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in a skillet over medium-low heat.
- Substitutions: Heavy cream gives the richest texture. If using half-and-half or dairy alternatives, expect a thinner sauce.
- Serving Suggestion: Delicious over mashed potatoes, white rice, or roasted vegetables.
- Related Recipe: Try our Garlic Parmesan Chicken Pasta for another creamy, high-protein dinner favorite.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: One Pan, Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 703
- Sugar: 2g
- Sodium: 752mg
- Fat: 61g
- Saturated Fat: 28g
- Unsaturated Fat: 33g
- Trans Fat: 0.5g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 258mg