Lemon Butter Chicken
Lemon Butter Chicken - juicy and moist pan-fried chicken in a super creamy, lemony and cheesy white sauce, with spinach and tomatoes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs (750g) boneless and skinless chicken thighs
- salt
- ground black pepper
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 1 cup chicken broth
- 1/2 cup heavy whipping cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 tablespoon Japanese mirin (optional)
- salt (to taste)
- 2 small tomatoes (cut into wedges)
- 2 cups spinach
- 1 tablespoon chopped parsley
Instructions
- 1
Season the chicken with salt and ground black pepper on both sides. Heat up a skillet with 1 tablespoon of butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.
- 2
In the same skillet, add the remaining butter and sauté the garlic until aromatic. Add the chicken broth and heavy whipping cream, and bring it to a light simmer. Return the chicken to the skillet, followed by the Parmesan cheese, lemon juice, mirin (if using), and salt.
- 3
Add the tomatoes, spinach, and parsley. As soon as the spinach wilts, turn off the heat and serve immediately.