Lemon Butter Chicken Recipe with Creamy Garlic Sauce

This savory lemon butter chicken is easy to prepare and extraordinary in flavor. Tender, juicy chicken is coated in a rich lemon butter sauce that’s creamy, garlicky, and unforgettable—one of the best homemade sauces you can make at home.

This lemon butter chicken is a weeknight winner: simple to prep, cooked in one pan, and finished in the oven for easy cleanup. The sauce comes together quickly without flour and develops fantastic depth from fresh garlic, Parmesan, and lemon. Serve it on its own or spoon it over pasta, rice, or mashed potatoes for a hearty meal.

🛒 Ingredients You’ll Need

These ingredients are affordable and likely already in your kitchen. Fresh ingredients make the biggest difference in this recipe.

• Garlic – use fresh cloves for best flavor.
• Lemon juice – freshly squeezed adds bright acidity.
• Spinach – fresh spinach holds up best; frozen works if needed.
• Paprika – smoked paprika adds a pleasant smoky depth.
• White wine – optional splash of dry white wine (Chardonnay or Sauvignon Blanc) enhances the sauce.

See the recipe card below for a full list of ingredients and exact measurements.

📋 Variations

• Swap chicken breasts for boneless, skinless thighs if you prefer.
• If you don’t have smoked paprika, regular paprika works, but smoked gives more depth.
• Add mushrooms and capers when you add the spinach and parsley for extra flavor.
• Sun-dried tomatoes are a tasty addition.
• Substitute fresh kale if you don’t want spinach.

🔪 How To Make Lemon Butter Chicken Step-By-Step

Step 1: Season chicken breasts with salt, pepper, and smoked paprika.

Step 2: Melt butter in a large ovenproof skillet and sear the chicken about 2–3 minutes per side until golden. Remove chicken and set aside.

Step 3: Saute the chopped garlic in the remaining butter until fragrant, about 1–2 minutes. Note: the chicken is not fully cooked yet.

Step 4: Add chicken broth, heavy cream, freshly grated Parmesan, lemon juice, dried thyme, and a splash of white wine if using. Stir to combine.

Step 5: Bring the sauce to a slow rolling boil, then reduce the heat.

Step 6: Add a large handful of fresh spinach and stir once to coat. The spinach will wilt as the sauce heats and begins to thicken.

Step 7: Return the seared chicken to the skillet, spoon some sauce over each piece, then place the skillet in a 400°F oven and bake until the chicken reaches 165°F, about 25–30 minutes depending on thickness.

Step 8: Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley and serve immediately with crusty bread or your preferred side to soak up the sauce.

💭 Expert Tips

• Pound thick chicken breasts to an even thickness for faster, even cooking.
• Avoid using flour to thicken the sauce; it can leave a pasty texture. Use a cornstarch slurry instead.
• Cook time varies by breast size—use a thermometer and remove when the internal temperature reaches 165°F.
• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Use an oven-safe skillet or shallow Dutch oven so you can sear on the stove then transfer to the oven.

🙋 Recipe FAQs

🥘 More Chicken Recipes

How To Make Lemon Butter Chicken

This lemon butter chicken features a creamy, garlicky lemon sauce paired with seared, oven-finished chicken for a simple, flavorful dinner.

Course: dinner

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 420 kcal

Ingredients

• 4 chicken breasts, boneless, skinless
• ½ tablespoon smoked paprika
• 3 tablespoons unsalted butter, divided
• ¼ teaspoon salt
• ⅛ teaspoon fresh cracked pepper
• 4 cloves fresh garlic, chopped
• 1 cup chicken broth
• ½ cup heavy cream
• Splash of dry white wine (optional)
• ⅓ cup freshly grated Parmesan cheese
• Juice of 1 lemon
• ¼ teaspoon dried thyme
• 2 cups fresh spinach
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400°F.
2. Season chicken with ¼ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon smoked paprika. Set aside.
3. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat.
4. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
5. Melt remaining 1 tablespoon butter in the skillet, add chopped garlic, and sauté about 2 minutes.
6. Stir in chicken broth, heavy cream, Parmesan, lemon juice, thyme, and wine if using.
7. Bring sauce to a boil, then reduce heat.
8. Add spinach and parsley; simmer until wilted and sauce slightly thickens, about 5–7 minutes.
9. Return chicken to the skillet, spoon sauce over the pieces, and place in the oven.
10. Bake until the chicken reaches 165°F, about 25–30 minutes.
11. Remove, rest 5 minutes, garnish with parsley, and serve immediately.

Notes

• If the sauce is thin, whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) while simmering until slightly thickened.
• Pound thick breasts for even cooking.
• Avoid flour for thickening; it can make the sauce pasty.
• Store leftovers in an airtight container in the fridge for 3–4 days.
• Use a stove-to-oven safe skillet or shallow Dutch oven for best results.

Recipe inspired by Damn Delicious. This version was originally created for Eazy Peazy Mealz.