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30 Minute

creamy lemon butter chicken

Creamy Butter Lemon Chicken

Imagine going home and enjoying a meal that combines the richness of butter and whipped cream with lime zest. “Butter Lemon Butter Chicken” is truly an adult dish that you can enjoy both taste and taste.

Easy Creamy Butter Lemon Chicken

Listen, if you’re thinking this Creamy Butter Lemon Chicken must take hours to create something this flavorful, think again. We’re talking 30-40 minutes from start to savory finish, and that’s real-time, not ‘chef-time.’

You’re just a few pantry staples away from this masterpiece. Imagine your chicken seasoned to perfection with garlic, onion, and smoky paprika, transforming from ordinary to extraordinary as it bathes in a rich, buttery, lemon-kissed sauce. It’s like a weeknight luxury vacation for your taste buds.

Why You’ll Love This Creamy Butter Lemon Chicken
  • Speed and Simplicity: One of the biggest draws of this Creamy Butter Lemon Chicken recipe is how quickly it comes together. With a total time of just 30-40 minutes, it’s a weeknight wonder that doesn’t skimp on flavor.
  • Luxurious Yet Accessible: This dish gives you that high-end restaurant feel without the high-end effort or cost. The sauce—rich with butter, heavy cream, and a pop of lemon—makes it feel like a special occasion meal, even on a Tuesday evening.
  • Versatility: It’s not just a one-note meal. You can serve this chicken over rice, pasta, or even with a side of steamed vegetables. It pairs well with a variety of sides, making it adaptable to whatever you have on hand or prefer

Expert Tips

  1. Butter Quality Matters: Use a high-quality unsalted butter for a richer and more flavorful sauce. It’s the backbone of the dish, so you want the best.
  2. Chicken Cut Size: Aim for uniform bite-size pieces of chicken for even cooking. Too varied, and you’ll have some pieces dry out while others are undercooked.
  3. Sauce Thickness: For a thicker sauce, you can mix a teaspoon of cornstarch with a tablespoon of cold water and add it to the simmering sauce. Stir constantly to avoid lumps.
  4. Add Fresh Herbs: If you’ve got fresh oregano or even some basil, throw it in for an extra layer of flavor. Fresh herbs can really elevate a dish.
  5. Zest Wisely: Use a microplane to zest your lemon, and avoid the white pith. You want the aromatic yellow part of the peel for a bright, citrusy kick without any bitterness.


Any leftovers can be transferred to an airtight container and refrigerated for up to 3 days. The flavor will be even better the next day, making your lunch or dinner instantly delicious.

This dish is beautifully frozen. Do not add spinach if freezing. When you’re ready to enjoy it again, thaw in the refrigerator overnight, then add fresh spinach at the end and gently reheat on the stovetop.


Creamy Butter Lemon Chicken

Forget the takeout; this Creamy Butter Lemon Chicken is where comfort meets convenience. With succulent chicken enveloped in a lemony, buttery sauce and fresh spinach, you've got a luxurious meal that's surprisingly quick to whip up.
Prep Time 10 days
Cook Time 20 days
Total Time 30 days



  • 4 hicken breasts (boneless and skinless, cut into bite size pieces
  • salt and 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
  • juice and zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 cups fresh spinach (roughly chopped)
  • parmesan cheese (freshly grated)


  • 1- In a bowl, mix together the salt, pepper, garlic powder, onion powder, and paprika. Toss the chicken pieces in the spice mix until they're fully coated.
    2- In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until golden and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
    3- In the same skillet, melt 2 tablespoons of butter. Add the minced garlic and sauté for about 1 minute until fragrant.
    4- Add the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Bring the mixture to a boil and let it reduce for about 2-3 minutes.
    5- Lower the heat to medium and add the heavy cream, lemon juice, lemon zest, oregano and red pepper flakes. Let it simmer for about 5 minutes until the sauce starts to thicken.
    6- Stir in the remaining 2 tablespoons of butter and the spinach. Cook until the spinach wilts.
    7- Return the chicken to the skillet, making sure to coat all the pieces in the sauce. Simmer for an additional 2-3 minutes until the chicken is heated through.
    8- If desired, sprinkle with freshly grated Parmesan cheese before serving. Serve over rice or noodles.

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