This Creamy Lemon Butter Chicken with Spinach is a deliciously rich dish that brings together tender chicken breasts with a creamy, tangy lemon sauce. It’s the perfect quick and satisfying dinner for any night of the week. With a touch of garlic, Parmesan, and a hint of dry white wine, each bite is packed with flavor. The baby spinach adds a pop of color and a boost of nutrients, making this dish as nutritious as it is flavorful. Serve it over rice or pasta for a complete, comforting meal that’s sure to impress!
Ingredients
- 4 boneless, skinless chicken breasts, halved
- ½ tablespoon paprika
- 3 tablespoons butter, divided
- 4 garlic cloves, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- Juice of 1 lemon
- Splash of dry white wine (optional)
- ½ teaspoon dried thyme
- 2 cups baby spinach
- Salt and freshly cracked pepper, adjusted to your preference.
Instructions
- Season the Chicken: Sprinkle the chicken breasts with paprika, salt, and pepper on both sides.
- Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 5-6 minutes on each side or until golden brown and fully cooked. Take the chicken out of the skillet and place it aside.
- Prepare the Sauce: In the same skillet, melt the remaining tablespoon of butter. Incorporate the minced garlic and sauté for 1 minute until it becomes aromatic.
- Add Liquids and Seasoning: Pour in the chicken broth, heavy cream, lemon juice, and a splash of white wine (if using). Stir in the grated Parmesan and dried thyme. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it slightly thickens.
- Incorporate the Spinach: Add the baby spinach to the skillet and cook for 1-2 minutes, just until wilted.
- Combine and Serve: Return the chicken breasts to the skillet and coat them with the sauce. Let everything heat through for another 2 minutes. Adjust salt and pepper to taste.
- Serve: Spoon the creamy sauce over the chicken and serve hot. Pair with rice, pasta, or mashed potatoes for a complete meal.
Conclusion
This Creamy Lemon Butter Chicken with Spinach is an easy and flavorful meal that’s perfect for family dinners or even special occasions. The lemon and garlic elevate the creaminess, while the spinach adds freshness. Quick to make and packed with flavor, it’s a versatile dish you’ll want to make again and again.
Creamy Lemon Butter Chicken with Spinach
Ingredients
- 4 boneless skinless chicken breasts, halved
- ½ tablespoon paprika
- 3 tablespoons butter divided
- 4 garlic cloves minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- Juice of 1 lemon
- Splash of dry white wine optional
- ½ teaspoon dried thyme
- 2 cups baby spinach
- Salt and freshly cracked pepper adjusted to your preference.
Instructions
- Season the Chicken: Sprinkle the chicken breasts with paprika, salt, and pepper on both sides.
- Cook the Chicken: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 5-6 minutes on each side or until golden brown and fully cooked. Take the chicken out of the skillet and place it aside.
- Prepare the Sauce: In the same skillet, melt the remaining tablespoon of butter. Incorporate the minced garlic and sauté for 1 minute until it becomes aromatic.
- Add Liquids and Seasoning: Pour in the chicken broth, heavy cream, lemon juice, and a splash of white wine (if using). Stir in the grated Parmesan and dried thyme. Allow the sauce to simmer for 3-5 minutes, stirring occasionally, until it slightly thickens.
- Incorporate the Spinach: Add the baby spinach to the skillet and cook for 1-2 minutes, just until wilted.
- Combine and Serve: Return the chicken breasts to the skillet and coat them with the sauce. Let everything heat through for another 2 minutes. Adjust salt and pepper to taste.
- Serve: Spoon the creamy sauce over the chicken and serve hot. Pair with rice, pasta, or mashed potatoes for a complete meal.