Creamy Lemon Butter Chicken is an easy dinner that’s cooked on the stovetop before being baked in the oven, all in one pan! Chicken thighs are cooked to tender perfection in a flavorful lemon and garlic cream sauce with spinach. It’s both simple and flavor-packed!
What’s in this Lemon Butter Chicken recipe
This recipe features a handful of simple, inexpensive, and delicious ingredients that you likely already have on hand. The creamy lemon butter sauce is the star of this show!
- Chicken Thighs: For this one pan recipe, I like to use bone-in and skin-on chicken thighs for the juiciest results.
- Lemon Pepper: This adds a bright, peppery flavor!
- Butter: Salted butter will lend the most flavor.
- Garlic: You’ll need both fresh garlic cloves and garlic paste for this garlicky chicken dinner.
- Chicken Broth: This helps fill out the sauce.
- Heavy Cream: This is what creates the creamy consistency of the lemon butter sauce.
- Parmesan Cheese: For the best flavor and consistency, use freshly grated parmesan cheese.
- Lemon Juice: I always recommend using freshly squeezed lemon juice over anything from a bottle, especially when it’s such a key ingredient like it is here.
- Salt: Kosher salt is better to use for this recipe than iodized.
- Thyme: Fresh thyme creates a subtle herbaceous flavor. Use it as a garnish as well to really send this dish over the top.
- Baby Spinach: Fresh spinach is preferred over canned or frozen.
Pro Tip: If you prefer chicken breast, try this baked lemon butter chicken recipe instead.
What else can I add?
Craving even more lemon butter flavor with this chicken? Feel free to sprinkle in some lemon zest, either with the seasonings, or on top of the chicken as a garnish (or both). You can also mix in some greens like kale and/or arugula with the spinach if you really want to enhance the nutrients in this recipe.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
The safest answer is to always check the temperature of the meat. Once a meat thermometer inserted into the thickest part of the meat reads 165°F, you know the chicken is fully cooked and safe to eat.
Yes! For best results, crisp up the skin of the chicken thighs on your stovetop before transferring the skillet to the oven so the chicken can cook through all the way. It’ll turn out deliciously juicy and tender this way.
Yes, but your sauce won’t be as creamy or thick.
How to Store and Reheat
Once it’s cooled to room temperature, you can store your leftover lemon butter chicken in an airtight container in the fridge for about 3-4 days. Reheat in the microwave or back in the oven until warmed through.
I don’t recommend freezing this dish because the cream sauce doesn’t hold up well once frozen.
What to Serve with Creamy Lemon Butter Chicken Thighs
Rice, pasta, and veggies of all kinds pair fabulously with this creamy lemon butter chicken! I usually serve it over some form of rice or pasta to help absorb all of that lemony, garlicky cream sauce!
Creamy Lemon Butter Chicken Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon lemon pepper
- 3 tablespoons salted butter divided
- 3 cloves minced garlic or 1.5 teaspoon garlic paste
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- 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 to 400°F.
- Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.4 chicken thighs, 1 teaspoon kosher salt, 1 teaspoon lemon pepper
- Heat a medium/large skillet (oven safe) over medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.3 tablespoons salted butter
- Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
- Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
- Add the garlic and cook for 1-2 minutes until fragrant.3 cloves minced garlic
- Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.½ cup low sodium chicken broth, 1 cup heavy cream, ½ cup grated parmesan cheese, ¼ cup fresh lemon juice, 1 teaspoon fresh thyme leaves
- Allow sauce to thicken for 5 minutes and then stir in spinach leaves.5 ounces baby spinach
- Stir to wilt leaves slightly but not fully.
- Add chicken back to skillet and bake the entire pan in the oven for 25 minutes, or until internal chicken temperature reaches 165°F.
- Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!
KUMI VERDIER says
I accidentally thawed drums instead of thighs, but it worked fine, I will do thighs next time. The recipe was excellent, I put too much broth in so I did have to add a little corn starch to thicken it, but was my fault but did make a gravy so I was not unhappy 🙂
Becky Hardin says
That still sounds delicious! I’m glad it worked out and you loved it so much!
Olga says
I made the recipe and I and my family loved it! My daughter said , she never rated anything this good
I don’t cook and this was soo easy to make and delicious . I will definitely make it again
Thank you
Becky Hardin says
Yay! Happy to hear that, Olga!
Monica Dyer says
This was absolutely delicious!!!! I made quinoa to go with it and it was gone in an hour. Thank you so much for this recipe
Becky Hardin says
I love the addition!
Angela Voss says
I was looking forward to this dish but the sauce never thickened. I did double it, can you tell me what I’ll need to do next time to get the sauce to thicken? (smells fantastic)
Becky Hardin says
You will want to make sure to bring it to a boil and after let it thicken for at least five minutes!
Pamela Bierman says
Can you use chicken breasts instead of thighs?
Becky Hardin says
You can definitely give it a shot!
Nicole M. says
My family loves this recipe, mostly me! Is it okay to use a baking dish in place of the skillet and if so is there a difference in oven heat and bake time?
Becky Hardin says
I personally haven’t done it like this. Just make sure it’s cooked all the way through!
Natalie Steward says
This is so delicious!!!! I roasted spaghetti squash to use instead of pasta…it was truly a hit.
Becky Hardin says
Thanks for stopping by and sharing, Natalie!
Karen says
I made this for dinner tonight. It was absolutely delicious. ,
My husband was worried about it tasting to “lemony” but was very surprised it wasn’t. Will definitely make this again.
Becky Hardin says
Thanks for stopping by, Karen!
Mia@MiaTheReader says
My whole family of six loved this dish, including my picky eaters! Next time I will double it so we can have some leftovers. Thanks so much for the recipe!
Becky Hardin says
Thanks for sharing, Mia!!
Denise says
This recipe is so good and easy to make. I made it awhile back, my husband went back for seconds. I told my sister about it( she was having our brother and his wife for dinner) they all loved it. Its a keeper
Becky Hardin says
Thanks for sharing, Denise!