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Creamy butter lemon chicken garnished with fresh herbs on a plate

Creamy Butter Lemon Chicken

This creamy butter lemon chicken is a bright and delicious weeknight meal that comes together quickly and easily, making it the perfect comfort food for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort, Modern American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large chicken breasts, cut into bite-sized pieces Ensures even cooking and tender bites.
  • 1 teaspoon salt For seasoning the chicken perfectly.
  • ½ teaspoon black pepper Adds just the right hint of warmth.
  • 1 teaspoon garlic powder Enhances the overall savory flavor.
  • 1 teaspoon onion powder Adds subtle sweet depth.
  • 1 teaspoon smoked paprika Brings a smoky undertone that packs a punch.
  • 3 tablespoons olive oil Ideal for searing the chicken golden brown.
  • 4 tablespoons unsalted butter, divided Creates a rich, creamy base for the sauce.
  • 4 cloves garlic, minced Infuses the sauce with aromatic goodness.
  • ¾ cup chicken broth Builds flavor while keeping the sauce light and smooth.
  • ¾ cup heavy cream Makes the sauce indulgent and creamy.
  • 1 large lemon, juice and zest Balances the richness with fresh acidity.
  • ½ teaspoon dried oregano Adds a hint of herbal earthiness to the sauce.
  • ½ teaspoon red pepper flakes Brings a gentle kick of heat.
  • 2 cups fresh spinach Adds a pop of color and nutrition.
  • ¼ cup parmesan cheese, freshly grated Elevates the dish with nutty richness.

Method
 

Preparation
  1. Start by slicing the chicken breasts into bite-sized pieces for quick cooking. Season them evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss them thoroughly.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes, flipping halfway through. Transfer cooked chicken to a plate.
  2. In the same skillet, melt half of the butter over medium heat and sauté minced garlic for about 1 minute.
  3. Pour in the chicken broth, scrape the browned bits, and bring to a boil. Reduce to a simmer.
  4. Slowly stir in the heavy cream, then add lemon juice and zest along with oregano and red pepper flakes. Simmer for 4–5 minutes.
  5. Stir in the fresh spinach, letting it wilt before returning the chicken to the skillet. Add the remaining butter and toss until coated.
  6. Serve immediately over rice, pasta, or mashed potatoes, garnished with parmesan.

Notes

Pat the chicken pieces dry for a better sear. Avoid boiling the cream sauce vigorously to prevent splitting. For meal prep, cut the chicken and mix seasonings ahead of time.