Go Back
Creamy Butter Lemon Chicken Recipe
Ash Tyrrell

Creamy Butter Lemon Chicken Recipe

When I made creamy butter lemon chicken for the first time, I felt like I was treating myself to a gourmet dinner—but without all the effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut into bite-sized pieces: Ensures even cooking and tender bites.
  • 1 teaspoon salt: For seasoning the chicken perfectly.
  • ½ teaspoon black pepper: Adds just the right hint of warmth.
  • 1 teaspoon garlic powder: Enhances the overall savory flavor.
  • 1 teaspoon onion powder: Adds subtle sweet depth.
  • 1 teaspoon smoked paprika: Brings a smoky undertone that packs a punch.
  • 3 tablespoons olive oil: Ideal for searing the chicken golden brown.
  • 4 tablespoons unsalted butter divided: Creates a rich, creamy base for the sauce.
  • 4 cloves garlic minced: Infuses the sauce with aromatic goodness.
  • ¾ cup chicken broth: Builds the flavor while keeping the sauce light and smooth.
  • ¾ cup heavy cream: Makes the sauce indulgent and creamy.
  • Juice and zest of 1 lemon: Balances the richness with fresh acidity.
  • ½ teaspoon dried oregano: Adds a hint of herbal earthiness to the sauce.
  • ½ teaspoon red pepper flakes: Brings a gentle kick of heat.
  • 2 cups fresh spinach: Adds a pop of color and nutrition.
  • ¼ cup parmesan cheese freshly grated: Elevates the dish with nutty richness.

Method
 

  1. Start by slicing the chicken breasts into bite-sized pieces for quick cooking. Season them evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss them thoroughly to make sure every bite of chicken is packed with flavor.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5–7 minutes, flipping halfway through so it browns evenly. Once all the pieces are cooked through and golden, transfer them to a plate and set them aside.
  3. Using the same skillet, melt half of the butter over medium heat. Toss in the minced garlic and sauté for about 1 minute, stirring frequently so it doesn’t burn. Pour in the chicken broth and scrape up those delicious browned bits stuck to the skillet. Bring this to a quick boil, then reduce the heat to simmer.
  4. Slowly stir in the heavy cream, followed by the lemon juice and zest. Add in the oregano and red pepper flakes, letting the sauce simmer and thicken for about 4–5 minutes. The combination of bright citrus and rich cream creates a sauce you’ll want to eat by the spoonful!
  5. Stir in the fresh spinach, letting it wilt slightly before returning the chicken to the skillet. Add the remaining butter and toss until everything is beautifully coated in the luscious sauce. Cook for another 2–3 minutes, allowing all the flavors to meld together.
  6. Spoon the creamy chicken over cooked rice, pasta, or mashed potatoes. Sprinkle with grated parmesan and a little parsley or extra lemon zest to give it that finishing touch. Serve immediately while warm and enjoy!

Notes

  • Use Fresh Lemon: Freshly squeezed lemon juice and zest make the sauce pop. Bottled lemon juice won’t compare.
  • Don’t Skip Searing: The golden crust on the chicken adds richness to the dish, so take your time browning it well.
  • Taste as You Go: Adjust the acidity, salt, or creaminess to your liking as you make the sauce. It’s all about balance!
  • Fresh Parmesan is Key: Skip the pre-grated kind for a smoother, more flavorful finish.