Creamy Butter Lemon Chicken recipes

Creamy Butter Lemon Chicken is a delightful dish that combines the richness of butter with the zesty freshness of lemon, all brought together in a creamy sauce. This recipe is perfect for a comforting weeknight dinner or a special occasion. The flavors meld beautifully to create a dish that is both satisfying and impressive.

Ingredients

Essential Ingredients for the Recipe:

• 4 boneless, skinless chicken breasts
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

Optional Add-ins for Extra Flavor:

• 1/4 cup grated Parmesan cheese
• 1 tablespoon capers
• 1/4 teaspoon red pepper flakes

Preparation

Preparing the Chicken:

1. Pound the chicken breasts to an even thickness.
2. Season both sides with salt and pepper.

Gathering and Prepping Ingredients:

1. Mince the garlic.
2. Zest and juice the lemon.
3. Chop the fresh parsley.

Cooking the Chicken

Searing the Chicken:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through.
3. Remove the chicken from the skillet and set aside.

Preparing the Sauce Base:

1. In the same skillet, add the butter and let it melt.
2. Add the minced garlic and cook for 1-2 minutes until fragrant.

Making the Creamy Butter Lemon Sauce

Creating a Rich and Creamy Sauce:

1. Pour in the chicken broth and lemon juice, stirring to combine.
2. Add the heavy cream and bring the mixture to a simmer.
3. Stir in the lemon zest, salt, and pepper.

Combining the Flavors:

1. If using, add the grated Parmesan cheese, capers, and red pepper flakes.
2. Continue to simmer the sauce until it thickens slightly.

Bringing It All Together

Mixing Chicken with the Sauce:

1. Return the chicken breasts to the skillet, spooning the sauce over them.
2. Let the chicken simmer in the sauce for a few minutes to absorb the flavors.

Tips for Perfect Integration:

1. Ensure the sauce is thick enough to coat the chicken without being too runny.
2. Adjust seasoning as needed.

Serving Suggestions

Best Side Dishes:

1. Serve with mashed potatoes, steamed vegetables, or a fresh garden salad.
2. Garlic bread or a crusty baguette pairs well for soaking up the extra sauce.

Presentation Tips:

1. Garnish with freshly chopped parsley for a burst of color and freshness.
2. Serve in a warm dish to keep the sauce from cooling too quickly.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat gently on the stove over low heat, adding a splash of cream if the sauce has thickened too much.

Variations

Different Cuts of Chicken:

1. Try using chicken thighs for a juicier option.
2. Adjust cooking times based on the thickness of the meat.

Adding Vegetables:

1. Incorporate spinach, mushrooms, or bell peppers for added flavor and nutrition.
2. Sauté vegetables separately and add them in when combining the chicken and sauce.

Tips for Success

Ensuring Tender Chicken:

1. Don’t overcook the chicken to keep it tender and juicy.
2. Let the chicken rest for a few minutes after cooking to retain its juices.

Enhancing the Flavor:

1. Use freshly squeezed lemon juice for the best flavor.
2. Season well with salt and pepper to enhance all the flavors.

FAQs

1. Can I Use a Different Type of Cream?
   • Yes, you can substitute heavy cream with half-and-half or a milk alternative, though the sauce may be less rich.
2. How Long Does This Recipe Take?
   • The recipe takes about 30 minutes from start to finish, making it perfect for a quick yet impressive meal.
3. Can I Make It Ahead?
   • You can prepare the chicken and sauce separately ahead of time and combine them when ready to serve. Reheat gently to avoid overcooking.
4. What Type of Chicken is Best?
   • Boneless, skinless chicken breasts are ideal, but you can use chicken thighs for a juicier alternative.
5. How Do I Prevent the Sauce from Curdling?
   • Keep the heat low when adding the cream to the sauce, and stir continuously to maintain a smooth consistency.

Conclusion

Creamy Butter Lemon Chicken is a delightful dish that combines rich, buttery flavors with the refreshing zest of lemon. This recipe is easy to follow and delivers restaurant-quality results in the comfort of your home. Give it a try and enjoy the delicious blend of garlic, butter, and creamy lemon sauce with tender chicken!

Yield: 4

Creamy Butter Lemon Chicken recipes

Print

Creamy Butter Lemon Chicken is a delightful dish that combines the richness of butter with the zesty freshness of lemon, all brought together in a creamy sauce. This recipe is perfect for a comforting weeknight dinner or a special occasion. The flavors meld beautifully to create a dish that is both satisfying and impressive.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Chicken
• 4 chicken breasts (boneless and skinless, cut into bite size pieces)
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• Sauce
• 4 tablespoons butter (unsalted, divided)
• 4 cloves garlic (minced)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream
• juice and zest of 1 lemon
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 cups fresh spinach (roughly chopped)
• parmesan cheese (freshly grated

Instructions

• In a bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the spice mix until they're fully coated.

• In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

• In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

• Add the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and let it reduce for about 2-3 minutes.

• Lower the heat to medium and add the heavy cream, lemon juice, lemon zest, oregano and red pepper flakes. Let it simmer for about 5 minutes until the sauce starts to thicken.

• Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.

• Return the chicken to the skillet, making sure to coat all the pieces in the sauce. Simmer for an additional 2-3 minutes until the chicken is heated through.

• If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.

Yield: 4

Creamy Butter Lemon Chicken recipes

Print

Creamy Butter Lemon Chicken is a delightful dish that combines the richness of butter with the zesty freshness of lemon, all brought together in a creamy sauce. This recipe is perfect for a comforting weeknight dinner or a special occasion. The flavors meld beautifully to create a dish that is both satisfying and impressive.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Chicken
• 4 chicken breasts (boneless and skinless, cut into bite size pieces)
• salt and pepper (to taste)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• Sauce
• 4 tablespoons butter (unsalted, divided)
• 4 cloves garlic (minced)
• 1 cup chicken broth (low sodium)
• 1 cup heavy cream
• juice and zest of 1 lemon
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 2 cups fresh spinach (roughly chopped)
• parmesan cheese (freshly grated

Instructions

• In a bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the spice mix until they're fully coated.

• In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

• In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.

• Add the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and let it reduce for about 2-3 minutes.

• Lower the heat to medium and add the heavy cream, lemon juice, lemon zest, oregano and red pepper flakes. Let it simmer for about 5 minutes until the sauce starts to thicken.

• Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.

• Return the chicken to the skillet, making sure to coat all the pieces in the sauce. Simmer for an additional 2-3 minutes until the chicken is heated through.

• If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.