Lemon Butter Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 serving Chicken-Perdue Boneless Skinless Chicken Breast, 4oz 1.50 tbsp Paprika 3 tbsp Butter, salted 4 clove Garlic 1 cup (8 fl oz) Chicken Broth 0.50 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream 0.25 cup Parmesan Cheese, grated 1 serving Lemon, fresh squeezed, juice of one whole lemon 0.50 tsp Thyme, ground 2 cup Baby Spinach (raw) 2 dash Salt 2 dash Pepper, black
Preheat oven to 400°F
Season the chicken with salt, pepper and paprika. Set aside.
Melt 2 Tablespoons of butter in a large oven-proof skillet over medium-high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme.
Bring to a boil and reduce heat. Add in spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
Continue cooking the sauce about 5-7 minutes so the sauce becomes thicker.
Once your sauce is to the desired thickness, return the chicken to the skillet.
Place in the oven and cook for about 25-30 minutes.
Remove the dish and let sit for about 5 minutes before serving.
Enjoy!
Serving Size: Makes 8, 4 ounce servings
Number of Servings: 8
Recipe submitted by SparkPeople user BLUBULLET92.
Number of Servings: 8
Recipe submitted by SparkPeople user BLUBULLET92.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 8.5 g
- Cholesterol: 86.8 mg
- Sodium: 607.5 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.7 g
- Protein: 24.0 g
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