Lemon Butter Chicken

Lemon Butter Chicken has a delicious lemon butter sauce that reduces and leaves a tart, sticky residue on the chicken, and on bottom of the pan.

Extremely simple and delicious! This is perfect for nights when you want an easy chicken dish.

This is a one pot dish that has good flavor an a rich taste. If you do not want to use bone in chicken that is fine, you can use boneless skinless thighs.

Prep Time: 20 min

Serves: 4


  • 8 bone-in, skin-on chicken thighs
  • 1 tbsp. smoked paprika
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 c. chicken broth
  • 1/2 c. heavy cream
  • 1/4 c. freshly grated Parmesan
  • Juice of 1 lemon
  • 1 tsp. dried thyme
  • 4 c. baby spinach, chopped


  • Preheat oven to 400 degrees F.
  • Season chicken thighs with paprika, salt and pepper, to  taste.
  • Melt 2 tbsp. butter in a large oven-proof skillet over medium high heat.  Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt remaining tbsp. butter in the skillet. 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 skillet.
  • Place into oven and bake until completely cooked through, about 25-30 minutes.
  • Serve immediately.

Make this and tag me in a picture on Social Media.


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