Hi, I’m Joana. Today, we’re going to make lemon butter chicken recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Lemon Butter Chicken Recipe
Lemon Butter Chicken is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Lemon Butter Chicken is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook lemon butter chicken using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lemon Butter Chicken:
- Prepare 8 bone-in, skin-on chicken thighs
- Prepare 1 tablespoon smoked paprika
- Get to taste Kosher salt and freshly ground pepper
- Take 3 tablespoons unsalted butter, divided
- Take 3 cloves garlic, minced
- Make ready 1 cup chicken broth
- Prepare 1/2 cup heavy cream
- Make ready 1/4 cup freshly grated Parmesan
- Prepare Juice of 1 lemon
- Take 1 teaspoon dried thyme
- Get 2 cups baby spinach, chopped
Steps to make Lemon Butter Chicken:
- Preheat oven to 400°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 skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
- Plated dish served with orzo pasta.
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