Description
This Creamy Lemon Butter Chicken recipe features tender, bone-in skin-on chicken thighs seared to a golden brown and baked in a luscious lemon butter sauce enriched with garlic, parmesan, fresh spinach, and thyme. The sauce is creamy and tangy, complementing the savory chicken perfectly for a comforting yet elegant meal that can be served over rice, pasta, or mashed potatoes.
Ingredients
Chicken
- 4 bone-in skin-on chicken thighs
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon lemon pepper
Sauce
- 3 tablespoons salted butter (divided)
- 3 cloves minced garlic (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 bag)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken later.
- Season Chicken: Place the chicken thighs in a bowl and add kosher salt and lemon pepper. Toss well to coat each piece evenly and set aside.
- Heat Skillet: Heat a medium to large oven-safe skillet over medium-high heat. Add 2 tablespoons of butter and let it melt, ensuring the pan’s base is fully coated for even cooking.
- Sear Chicken: Add the chicken thighs skin-side down and sear them for 3 to 4 minutes until the skin turns golden brown and crispy. Flip and sear the other side briefly, then remove the chicken from the skillet and set aside.
- Make the Sauce - Deglaze Pan: Return the skillet to medium heat, add the remaining 1 tablespoon of butter, and allow it to melt. Stir to deglaze the pan, scraping up any browned bits for added flavor.
- Sauté Garlic: Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Simmer Sauce: Stir in the chicken broth, heavy cream, grated parmesan cheese, fresh lemon juice, and thyme leaves. Mix thoroughly and bring the mixture to a boil, then reduce to a gentle simmer.
- Thicken Sauce: Let the sauce simmer for about 5 minutes until it thickens slightly. Then stir in the baby spinach leaves, allowing them to wilt partially but remain vibrant.
- Combine and Bake: Place the seared chicken thighs back into the skillet atop the sauce. Transfer the oven-safe skillet to the preheated oven and bake for 25 minutes, or until the chicken reaches an internal temperature between 165°F and 175°F.
- Serve: Remove from the oven and garnish with extra lemon slices and fresh thyme. Serve this delicious creamy lemon butter chicken over rice, pasta, mashed potatoes, or enjoy it on its own. Bon appétit!
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and moisture retention.
- Make sure the heavy cream is at room temperature to better incorporate into the sauce.
- The skillet used should be oven-safe to transition directly from stovetop to oven.
- Adjust seasoning with additional salt and lemon pepper to taste before serving.
- For a thicker sauce, you can simmer a little longer or add a cornstarch slurry if desired.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
