Learn More

Lemon Butter Chicken


3 people


20 minutes 


Lemon Butter Chicken - juicy and moist pan-fried chicken in a super creamy, lemony and cheesy white sauce, with spinach and tomatoes.


– 1 1/2 lbs. boneless and skinless chicken thighs – ▢Salt – ▢Ground black pepper – ▢3 tablespoons unsalted butter – ▢3 cloves garlic (minced) – ▢1 cup chicken broth – ▢1/2 cup heavy whipping cream – ▢1/4 cup grated Parmesan cheese – ▢2 tablespoons lemon juice – ▢1 tablespoon Japanese mirin (optional) – ▢Salt to taste – ▢2 small tomatoes (cut into wedges) – ▢2 cups spinach – ▢1 tablespoon chopped parsley

Step 1

– Season the chicken with salt and ground black pepper, on both sides. Heat up a skillet with 1 tablespoon butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove fromthe skillet and set aside.

Step 2

– On the same skillet, add the remaining butter and saute the garlic until aromatic. Add the chicken broth, heavy whipping cream and bring it to a light simmer. Add the chicken back into the skillet, follow by the Parmesan cheese, lemon juice, mirin (if using), and salt.

Step 3

– Add the tomatoes, spinach and parsley. As soon as the spinach wilts, turn off heat and serve immediately.

Thick Brush Stroke



easy delicious recipes