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!
Video
Notes
Storage: Store creamy lemon butter chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.