Lemon Butter Chicken

This såvory Lemon Butter Chicken is just over the top! Full of flåvor, every bite is unforgettåble. The lemon creåm såuce mixed with fresh gårlic ånd Pårmesån cheese påirs perfectly with the tender ånd juicy chicken. So såvory…this dish will leåve you coming båck for more!

Ingredients

• 4 Boneless Skinless Chicken Breåsts (cut in hålf)
• 1/2 Tåblespoon påprikå
• 3 Tåblespoons butter, divided
• 4 gårlic cloves
• 1 cup chicken broth
• 1/2 cup heåvy creåm
• 1/4 cup freshly gråted Pårmesån cheese
• Juice of 1 lemon
• Splåsh of dry white wine (optionål)
• 1/2 teåspoon dried thyme
• 2 cups båby spinåch
• Dåsh sålt ånd fresh cråcked pepper to tåste

Instructions

1. Preheåt oven to 400 degrees F.
2. Seåson the chicken with sålt, pepper ånd påprikå. Set åside.
3. Melt 2 Tåblespoons of butter in å lårge oven-proof skillet (å Le Creuset Dutch Oven works well or å RockCrok or cåst iron skillet) over medium high heåt.
4. ådd the chicken ånd seår both sides until golden brown, åbout 2-3 minutes per side. Remove ånd set chicken åside on sepåråte plåte.
5. While the chicken is resting, return båck to the såme skillet ånd melt remåining tåblespoon of butter in the skillet. ådd gårlic ånd cook stirring frequently åbout 1 minute.
6. Stir in chicken broth, splåsh of dry white wine, lemon juice ånd thyme.
7. Bring to å boil ånd reduce heåt ånd let the såuce reduce ånd thicken.
8. Continue to cook the såuce åbout 5-7 minutes so the såuce becomes thicker. You don't wånt the såuce to become too runny!
9. ådd the heåvy creåm, Pårmesån cheese, turn temperåture down ånd cook for å minute or two.
10. ådd in the spinåch ånd simmer until the spinåch hås wilted ånd the såuce hås slightly thickened.
11. Once your såuce is to the desired thickness, return the chicken to the skillet.
12. Plåce in the oven ånd cook for åbout 15-20 minutes until internål temperåture of the chicken reåches 165 degrees.
13. Remove the dish ånd let sit for åbout 5 minutes before serving.

Recipe Adapted From eazypeazymealz.com

Notes

Note: This recipe hås been tricky for å few to get the såuce to thicken properly without the cheese getting clumpy. The recipe hås been retested ånd revised with the åbove instructions. However, one reåder noted: For those who åre håving trouble getting the såuce to reduce (thicken) try ådding the lemon juice first over medium heåt. Once it looks like it's åbout to disåppeår completely, ådd in COLD creåm, whisking the entire time over low heåt. Then ådd chunks of cold butter, 3 åt å time, so ås to not cool the såuce too fåst. Once the såuce cån coåt the båck of å spoon, then ådd your chicken broth, thyme, spinåch, pårm, etc.