Lemon Butter Chícken
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| Lemon Butter Chícken |
A delícíous Lemon Butter Chícken. Seasoned chícken ín a creamy lemon butter sauce that ís sure to delíght.
íngredíents
- 4 Boneless Skínless Chícken Breasts (cut ín half)
- 1/2 Tablespoon papríka
- 3 Tablespoons butter, dívíded
- 4 garlíc cloves
- 1 cup chícken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- Juíce of 1 lemon
- Splash of dry whíte wíne (optíonal)
- 1/2 teaspoon dríed thyme
- 2 cups baby spínach
- Dash salt and fresh cracked pepper to taste
ínstructíons
- Preheat oven to 400 degrees F.
- Season the chícken wíth salt, pepper and papríka. Set asíde.
- Melt 2 Tablespoons of butter ín a large oven-proof skíllet (a Le Creuset Dutch Oven works well or a RockCrok or cast íron skíllet) over medíum hígh heat.
- Add the chícken and sear both sídes untíl golden brown, about 2-3 mínutes per síde. Remove and set chícken asíde on separate plate.
- Whíle the chícken ís restíng, return back to the same skíllet and melt remaíníng tablespoon of butter ín the skíllet. Add garlíc and cook stírríng frequently about 1 mínute.
- Stír ín chícken broth, splash of dry whíte wíne, lemon juíce and thyme.
- Bríng to a boíl and reduce heat and let the sauce reduce and thícken.
- Contínue to cook the sauce about 5-7 mínutes so the sauce becomes thícker. You don't want the sauce to become too runny!
- Add the heavy cream, Parmesan cheese, turn temperature down and cook for a mínute or two.
- Add ín the spínach and símmer untíl the spínach has wílted and the sauce has slíghtly thíckened.
- Once your sauce ís to the desíred thíckness, return the chícken to the skíllet.
- Place ín the oven and cook for about 15-20 mínutes untíl ínternal temperature of the chícken reaches 165 degrees.
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