Creamy Lemon Butter Chicken Recipes

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CREAMY LEMON CHICKEN RECIPE BY TASTY



Creamy Lemon Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, flour, butter, olive oil, chicken stock, heavy cream, salt, pepper, lemon, lemon, fresh parsley

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
1 cup flour
1 ½ tablespoons butter
1 tablespoon olive oil
1 ¼ cups chicken stock
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 lemon, juiced
1 lemon, sliced
fresh parsley, for garnish

Steps:

  • On a cutting board, cut the chicken breasts in half, widthwise.
  • Lay chicken flat and season both sides with salt and pepper.
  • Gently coat the chicken pieces in the flour, shaking off any excess.
  • Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.
  • Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.
  • Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.
  • Remove the chicken from the skillet and set aside.
  • Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan.
  • Add the rest of the stock and the cream and stir.
  • Season with salt and pepper, and add the lemon juice.
  • Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons.
  • Spoon the sauce over the chicken.
  • Remove from heat. Sauce will thicken as it cools.
  • Serve with parsley and extra sauce.
  • Enjoy!

Nutrition Facts : Calories 730 calories, Carbohydrate 49 grams, Fat 49 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

CREAMY LEMON CHICKEN WITH GARLIC



Creamy Lemon Chicken with Garlic image

This creamy garlic chicken is bursting with citrus flavor! It's ready in about 20 minutes, too!

Provided by Karly Campbell

Categories     Chicken

Time 22m

Number Of Ingredients 10

1 pound thin sliced chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon lemon juice
3 cloves garlic, minced
2 tablespoons butter
¼ cup heavy cream
1 tablespoon dill

Steps:

  • Season the chicken on both sides with salt and pepper.
  • Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
  • Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
  • Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
  • Allow chicken stock to reduce by half, about 10 minutes.
  • Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
  • Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
  • Serve immediately.

Nutrition Facts : Calories 327 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 chicken breast, Sodium 630 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

CREAMY LEMON BUTTER CHICKEN RECIPE BY TASTY



Creamy Lemon Butter Chicken Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs, paprika, salt, pepper, unsalted butter, garlic, heavy cream, parmesan cheese, lemon, fresh baby spinach, dried thyme, chicken broth

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

6 bone-in, skin-on chicken thighs
1 tablespoon paprika
salt, to taste
pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic
½ cup heavy cream
¼ cup parmesan cheese
1 lemon, juiced
2 cups fresh baby spinach
1 teaspoon dried thyme
1 cup chicken broth

Steps:

  • Season chicken thighs with salt, pepper, and paprika.
  • Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
  • Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
  • Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
  • Enjoy!

Nutrition Facts : Calories 713 calories, Carbohydrate 22 grams, Fat 47 grams, Fiber 2 grams, Protein 52 grams, Sugar 4 grams

LEMON BUTTER CHICKEN (CREAMY)



Lemon Butter Chicken (Creamy) image

This creamy lemon butter chicken is an easy and tasty dish that is cooked on the stovetop in one pan. Chicken thighs are cooked in a flavorful lemon and garlic cream sauce for a simple and delicious meal.

Provided by Becky Hardin

Categories     Main Course

Time 50m

Number Of Ingredients 11

4 chicken thighs (bone-in, skin-on)
1 teaspoon kosher salt (plus more to taste)
1 teaspoon lemon pepper
3 tablespoons salted butter (divided)
3 cloves garlic, minced. (or 1.5 teaspoon garlic paste)
1/2 cup low sodium chicken broth
1 cup heavy cream
1/2 cup grated parmesan cheese
1/4 cup fresh lemon juice
1 teaspoon fresh thyme leaves (plus more for garnish)
5 ounces baby spinach (one bag)

Steps:

  • Preheat oven to 400F.
  • Place chicken thighs in a bowl and add salt and lemon pepper. Toss to combine. Set aside.
  • Heat a medium/large skillet (oven safover medium high heat. Add 2 tablespoons butter and allow to melt, making sure the entire base of the skillet is coated.
  • Add the chicken, skin side down, and sear for 3-4 minutes or until golden brown. Flip and sear other side. Remove chicken from the skillet and set aside.
  • Return skillet to the heat and add additional 1 tablespoon butter. Allow to melt, stirring and deglazing the pan.
  • Add the garlic and cook for 1-2 minutes until fragrant.
  • Stir in the chicken broth, heavy cream, parmesan, lemon juice, and thyme. Stir to fully combine. Bring to a boil and then reduce to a simmer.
  • Allow sauce to thicken for 5 minutes and then stir in spinach leaves.
  • Stir to wilt leaves slightly but not fully.
  • Add chicken back to skillet and bake the entire pan in the oven for 25 minutes or until internal chicken temperature reaches 165F.
  • Serve over rice, pasta, mashed potatoes, or alone. Garnish with lemon slices and fresh thyme. Enjoy!

Nutrition Facts : Calories 603 kcal, Carbohydrate 6 g, Protein 26 g, Fat 53 g, SaturatedFat 26 g, Cholesterol 226 mg, Sodium 995 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON BUTTER CHICKEN



Lemon Butter Chicken image

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

Provided by Chungah Rhee

Yield 8 servings

Number Of Ingredients 11

8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Steps:

  • Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Serve immediately.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CREAMY LEMON BUTTER CHICKEN



Creamy Lemon Butter Chicken image

Make and share this Creamy Lemon Butter Chicken recipe from Food.com.

Provided by theafe

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups Baby Spinach
6 bone-in skin-on chicken thighs
1 tablespoon paprika
salt and pepper
1 teaspoon dried thyme
3 tablespoons unsalted butter
3 garlic cloves
1/2 cup heavy cream
1/4 cup parmesan cheese
1 lemon
2 cups Baby Spinach

Steps:

  • 1. Season chicken thighs with salt, pepper, and paprika.
  • 2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
  • 3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
  • 4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
  • 5. Bake at 400˚F / 200˚C for 25 minutes.
  • 6. Serve immediately.

Nutrition Facts : Calories 349.1, Fat 28.9, SaturatedFat 13, Cholesterol 125.1, Sodium 160.6, Carbohydrate 3.6, Fiber 1.2, Sugar 0.5, Protein 19.3

EASY CREAMY LEMON CHICKEN



Easy Creamy Lemon Chicken image

This dish is a snap to prepare but always hits the spot at my house. The creamy sauce with a hint of lemon keeps the chicken moist and delicious. Serve over pasta or rice.

Provided by Jess Staldine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 6

½ cup salted butter
6 skinless, boneless chicken breasts
3 tablespoons lemon juice
2 teaspoons lemon zest
1 cup half-and-half
½ cup grated Parmesan cheese, divided, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat. Cook chicken until lightly browned on both sides, 5 to 7 minutes. Place in a baking dish.
  • Stir lemon juice and zest into the leftover butter in the pan, and cook over medium-low heat, stirring, for 3 to 4 minutes. Stir in half-and-half slowly. Stir in 1/4 cup Parmesan cheese until sauce is smooth. Pour sauce over chicken.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/4 cup Parmesan cheese on top.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 2.7 g, Cholesterol 126.1 mg, Fat 24.6 g, Fiber 0.1 g, Protein 27.5 g, SaturatedFat 14.5 g, Sodium 283.8 mg, Sugar 0.3 g

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