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Tender, juicy chicken smothered in a smooth, tangy lemon butter mixture makes for a fancy yet quick dinner option. The zesty citrus perfectly cuts through the buttery, silky sauce while wilted baby spinach brings freshness and a nutritional boost.
When I first whipped up this sauce, my whole family was arguing about who'd get to wipe the pan clean. I now make double the sauce amount every time - it's just that good.
Key Components:
- Chicken thighs: Tastier than breast meat, doesn't dry out
- Fresh lemons: Need both zest and juice for zingy flavor
- Good butter: Forms the velvety sauce foundation
- Heavy cream: Thickens and enriches the sauce
- Baby spinach: Softens nicely into the mixture
- Smoked paprika: Brings richness without spiciness
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Step-by-Step Cooking Guide:
- Prepare Chicken
- Thoroughly blot thighs with paper towels
- Sprinkle plenty of salt, pepper, paprika
- Set aside while heating your pan
- Cook skin-side down to start
- Start The Sauce
- Take chicken out once browned
- Turn heat down a bit
- Melt butter with garlic
- Scrape pan with lemon juice
- Complete Sauce
- Pour cream in slowly
- Let bubble until thick
- Adjust flavors as needed
- Mix in spinach gradually
- Complete Dish
- Put chicken back in pan
- Drizzle sauce all over
- Allow spinach to soften
- Top with fresh lemon zest
I found that giving the chicken time to rest before cooking really helps get that amazing golden crust everyone loves.
Mastering The Sauce:
Success comes from taking your time when building up flavors. Let each ingredient mix in completely before adding the next one.
Great Side Options:
Try it with fluffy rice, some pasta, or grab crusty bread to mop up all that amazing sauce. Don't let any of it go to waste.
Keeping Leftovers:
Keep the chicken apart from the sauce when storing. Warm everything up slowly so the sauce stays smooth.
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Pro Cooking Tricks:
- Pick a thick-bottomed skillet for better heating
- Always zest your lemons first then juice them
- Take the pan off heat before adding butter
After making this dish countless times, I've learned that getting the timing right for each step - from that first sear to finishing the sauce - makes a meal that's better than what you'd get eating out.
Recipe FAQs
- → Can I swap in chicken breasts?
- Sure, just cut cooking time and keep an eye on dryness.
- → Why use thighs with skin-on?
- The skin crisps up perfectly and gives flavor. You can take it off after cooking if you’d like.
- → Can I leave out the cream?
- You could add more broth or half-and-half instead, but it won’t taste as rich.
- → What sides go well with this?
- Pair it with rice, a bowl of pasta, or a loaf of crusty bread to soak up the flavors.
- → How should I store leftovers?
- Pop them in the fridge for up to three days. Reheat slowly to avoid splitting the sauce.
Creamy Lemon Chicken
Golden chicken thighs smothered in lemon butter sauce with savory Parmesan and spinach.
Ingredients
→ Chicken
→ Sauce
→ Additions
Steps
Set oven to 400°F. Sprinkle paprika, salt, and pepper on the chicken
Melt butter and brown both sides of the chicken for about 3 minutes each
Sauté garlic in butter, mix in cream, broth, and spices. Simmer until spinach softens
Add chicken back to the dish and bake for 25-30 minutes until it hits 165°F inside
Notes
- Insert thermometer into the thickest spot
- Sauce should slightly turn thick
Required Equipment
- Heavy pot or Dutch oven
- Thermometer for meat
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Includes dairy products