Lemon Butter Chicken


Impress your family and friends with this easy to make crisp-tender chicken with the creamiest lemon butter sauce ever! Note: ingredients listed are for 8 portions but my pictures show just 4 portions – just halve ingredients or save leftovers! Based on a recipe from Damn Delicious.


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

Cooking Instructions

Step 1
Preheat oven to 400°F.
Step 2
Season chicken thighs with paprika, salt and pepper, to taste.
Step 3
Melt 2 tablespoons 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; drain excess fat and set aside.
Step 4
Melt remaining tablespoon 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.
Step 5
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.
Step 6
Return chicken to the skillet.
Step 7
Place skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Step 8
Serve immediately.
Step 9
Plated dish served with orzo pasta.