Delicious Lemon Butter Chicken

This savory Meuniere butter Chicken is super easy to form and just over the highest in taste! filled with flavor, every bite is unforgettable. The lemon white sauce mixed with fresh garlic and Parmesan cheese pairs perfectly with the tender and juicy chicken. 

So savory this dish will leave you returning for more! Perfect for any weeknight dinner. Because we all need a simple and delicious recipe for those weeknights. this easy and crazy flavorful chicken dish is close to become a favorite in your house. 

Delicious Lemon Butter Chicken
Delicious Lemon Butter Chicken

I guarantee it! Gosh i really like an honest chicken dish. I mean who doesn’t? If you're anything like me though, you get during this rut of creating an equivalent chicken recipes over and over and once again.

Well, sometimes you would like to modify it up a touch and this recipe is that the perfect one to undertake if you're uninterested in an equivalent old chicken recipe. When the garlic is sauted, you’re able to start making the sauce. You’re getting to combine the sauted garlic, chicken stock, cream, Parmesan cheese, juice and thyme.

Delicious Lemon Butter Chicken

  • 4 Boneless Skinless Chicken Breasts
  • 1/2 Tablespoon Smoked Paprika
  • 3 Tablespoons Unsalted butter, divided
  • 4 cloves garlic, chopped
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup Parmesan cheese, freshly grated
  • 2 Tablespoons fresh parsley, chopped
  • Juice of 1 lemon
  • Splash of dry white wine
  • 1/4 teaspoon dried thyme
  • 2 cups fresh spinach
  • 1/4 teaspoon salt
  • Fresh cracked pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
  4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
  5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and saute for 2 more minutes.
  6. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme.
  7. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.
  8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
  9. Once your sauce is to the desired thickness, return the chicken to the oven proof dish.
  10. Place in the oven and cook for 30 minutes.
  11. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.

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