This creamy lemon butter chicken is a one-pan dinner that’s bursting with flavor. Juicy, tender chicken thighs are seared to perfection and simmered in a rich garlic-lemon cream sauce with fresh spinach. It’s the perfect comforting meal for busy weeknights yet elegant enough to serve guests.
Why You’ll Love This Recipe
This dish combines the best of simplicity and indulgence. It’s cooked entirely in one skillet, meaning minimal cleanup and maximum flavor. The combination of butter, lemon, garlic, and cream creates a velvety sauce that’s both bright and comforting. Plus, it pairs beautifully with rice, pasta, or mashed potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt (plus more to taste)
1 teaspoon lemon pepper
3 tablespoons salted butter, divided
3 cloves garlic, minced (or 1½ teaspoons garlic paste)
½ cup low-sodium chicken broth
1 cup heavy cream (at room temperature)
½ cup grated Parmesan cheese
¼ cup fresh lemon juice
1 teaspoon fresh thyme leaves (plus more for garnish)
5 ounces baby spinach (about one small bag)
Directions
Preheat the oven to 400°F (200°C).
Place the chicken thighs in a bowl. Add salt and lemon pepper, then toss to coat evenly.
Heat an oven-safe skillet (like cast iron) over medium-high heat. Melt 2 tablespoons of butter, swirling to coat the pan.
Add the chicken skin-side down and sear for 3–4 minutes, until golden. Flip and sear the other side for 2–3 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of butter to the same skillet. Stir and scrape up any browned bits.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in the chicken broth, heavy cream, Parmesan cheese, lemon juice, and thyme. Bring to a boil, then reduce to a simmer for about 5 minutes to thicken.
Add spinach and stir just until slightly wilted.
Return the chicken to the skillet, spooning sauce over the top.
Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165–175°F (74–80°C).
Garnish with lemon slices and fresh thyme. Serve over rice, pasta, or mashed potatoes.
Extra lemony: Add a teaspoon of lemon zest to the sauce or sprinkle it over before serving.
Add greens: Swap or mix spinach with kale or arugula for added texture and nutrients.
Cheesy twist: Stir in an extra handful of Parmesan or a bit of mozzarella for an ultra-creamy sauce.
Lighter version: Replace heavy cream with half-and-half or coconut milk for a lighter yet flavorful dish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a splash of cream or broth to restore the sauce’s creaminess.
Freezing isn’t recommended, as the cream sauce may separate once thawed.
FAQs
1. Can I use boneless chicken thighs instead?
Yes, boneless thighs work well. Just reduce the baking time by about 5–7 minutes.
2. Can I make this with chicken breasts?
Absolutely. Pound them to an even thickness so they cook evenly, and bake for 15–20 minutes instead.
3. Can I skip the spinach?
Yes, you can omit it or replace it with another green like kale or arugula.
4. What can I use instead of heavy cream?
Half-and-half or coconut cream works, though the sauce will be slightly less rich.
5. How can I make the sauce thicker?
Simmer it a few extra minutes, or whisk in a teaspoon of flour or cornstarch mixed with a bit of water.
6. Can I make this dish dairy-free?
Use plant-based butter and coconut cream instead of dairy ingredients.
7. Is this recipe spicy?
No, it’s mild. If you like spice, add a pinch of red pepper flakes.
8. What sides go best with lemon butter chicken?
It pairs perfectly with rice, pasta, roasted vegetables, or mashed potatoes.
9. Can I prepare it ahead of time?
Yes, you can sear the chicken and make the sauce ahead, then bake just before serving.
10. Can I use dried thyme instead of fresh?
Yes, use about ½ teaspoon of dried thyme instead of 1 teaspoon fresh.
Conclusion
Creamy Lemon Butter Chicken is a comforting, flavor-packed dish that’s simple enough for weeknights yet impressive enough for company. With its tender chicken, silky lemon cream sauce, and hint of garlic and thyme, this recipe will quickly become a favorite at your dinner table. Serve it with your favorite side and enjoy a restaurant-quality meal right at home.
Creamy Lemon Butter Chicken is a rich, one-pan dinner featuring crispy seared chicken thighs in a garlic-lemon cream sauce with fresh spinach. It’s quick enough for a weeknight and elegant enough to serve to guests.
1 teaspoon fresh thyme leaves (plus more for garnish)
5 ounces baby spinach (about one small bag)
Instructions
Preheat oven to 400°F (200°C).
Season chicken thighs with salt and lemon pepper.
Heat an oven-safe skillet over medium-high heat and melt 2 tablespoons of butter. Add chicken skin-side down and sear for 3–4 minutes until golden. Flip and cook the other side for 2–3 minutes. Remove and set aside.
Add the remaining tablespoon of butter to the skillet. Stir in garlic and cook for 1–2 minutes until fragrant.
Pour in chicken broth, cream, Parmesan, lemon juice, and thyme. Stir and simmer for 5 minutes until slightly thickened.
Stir in spinach and let it wilt.
Return chicken to the pan, spoon sauce over the top, and transfer skillet to the oven.
Bake for 25 minutes or until internal temperature reaches 165–175°F (74–80°C).
Garnish with lemon slices and thyme. Serve hot over rice, pasta, or mashed potatoes.
Notes
Use boneless thighs or chicken breasts with adjusted cook time.
To lighten the sauce, swap cream with half-and-half or coconut milk.
Add lemon zest for extra citrus flavor.
Use dried thyme if fresh isn’t available (½ teaspoon dried).
