Lemon Butter Chicken

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4 Servings

I have been a huger fan of this recipe since it was introduced to me by my aunt! I love how all the ingredients complement each other especially the lemon. In less than an hour, you will have the best lunch or dinner ever!

Ingredients:

4 Boneless Skinless Chicken Breasts cut in half

½ tbsp paprika

3 tbsp butter divided

4 garlic cloves

1 c chicken broth

½ c heavy cream

¼ c freshly grated Parmesan cheese

Juice of 1 lemon

Splash of dry white wine optional

½ tsp dried thyme

2 c baby spinach

Dash salt and fresh cracked pepper to taste

Directions:

Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Step 2: Generously season the chicken with paprika, salt, and pepper.

Step 3: Place a large oven-proof skillet on the stove and turn the heat to medium-high.

Step 4: Add in 2 tablespoons of butter and allow it to melt.

Step 5: Add the chicken into the hot skillet and sear both sides for about 3 minutes or until golden brown.

Step 6: Place the chicken on a serving plate. Set aside.

Step 7: Add 1 tablespoon of butter into the skillet and allow it to melt.

Step 8: Add in the garlic and cook while stirring until aromatic.

Step 9: Add in the chicken broth, lemon juice, thyme, and splash of dry white wine. Stir until well combined.

Step 10: Allow the mixture to boil, and then reduce the heat to low and simmer for 5 minutes or until the sauce becomes thick.

Step 11: Add in the Parmesan cheese and heavy cream, and then cook for 2 minutes.

Step 12: Add in the spinach and simmer until wilted.

Step 13: Put the chicken back to the skillet.

Step 14: Place the skillet inside the oven and cook for another 15 minutes or until the chicken’s temperature turns about 165 degrees C.

Step 15: Remove from the oven and allow it to cool for at least 5 minutes at room temperature.

Step 16: Serve and enjoy!

Nutrition Facts:

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