Lemon Butter Chicken
Lemon Butter Chicken - juicy and moist pan-fried chicken in a super creamy, lemony and cheesy white sauce, with spinach and tomatoes.
Servings: 3 people
Ingredients
- 1 1/2 lbs (750g) 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
Instructions
- Season the chicken with salt and ground black pepper on both sides. Heat up a skillet with 1 tablespoon of butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.
- In the same skillet, add the remaining butter and sauté the garlic until aromatic. Add the chicken broth and heavy whipping cream, and bring it to a light simmer. Return the chicken to the skillet, followed by the Parmesan cheese, lemon juice, mirin (if using), and salt.
- Add the tomatoes, spinach, and parsley. As soon as the spinach wilts, turn off the heat and serve immediately.
Notes
Serve the chicken with plain spaghetti, penne or rotini. Just ladle the chicken and sauce over the pasta.
Nutrition
Serving: 3people | Calories: 581kcal | Carbohydrates: 9g | Protein: 49g | Fat: 38g | Saturated Fat: 20g | Cholesterol: 307mg | Sodium: 697mg | Fiber: 1g | Sugar: 3g