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Creamy Butter Lemon Chicken

A rich, tangy skillet chicken in a creamy lemon-butter sauce with spinach and Parmesan.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

Instructions

  • In a bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika; toss the chicken pieces to coat evenly.
  • Heat the olive oil in a large 12-inch skillet over medium-high heat.
  • Add the seasoned chicken and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes; transfer the chicken to a plate and set aside.
  • Reduce heat to medium and melt 2 tablespoons of the butter in the same skillet.
  • Add the minced garlic and sauté until fragrant, about 1 minute.
  • Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet; bring to a boil and reduce for 2–3 minutes.
  • Lower the heat to medium, then stir in the heavy cream, lemon juice and zest, dried oregano, and red pepper flakes; simmer until the sauce begins to thicken, about 5 minutes.
  • Whisk in the remaining 2 tablespoons of butter until melted, then add the chopped spinach and cook until wilted.
  • Return the chicken to the skillet, coat it with the sauce, and simmer 2–3 minutes until heated through.
  • Serve topped with freshly grated Parmesan if desired.

Equipment

  • large 12-inch skillet
  • Mixing Bowl
  • microplane zester or grater
  • Measuring cups and spoons
  • spatula or tongs

Notes

  • If the sauce is too thin, thicken with a cornstarch slurry and simmer briefly.
  • Substitute spinach with kale or chopped asparagus if preferred.
  • Use Pecorino Romano or Grana Padano instead of Parmesan for variation.
  • Zest the lemon before juicing and avoid the white pith to prevent bitterness.
  • Use a large skillet to avoid crowding the chicken so it sears properly.