Go Back
–+ servings
Lemon Butter Chicken

Lemon Butter Chicken

Yield: 8 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
4.9 stars (162 ratings)

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried thyme
  • 2 cups baby spinach, chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Season chicken thighs with paprika, salt and pepper, to taste.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tablespoon butter in the Dutch oven. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
  • Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the Dutch oven.
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  • Serve immediately.