Amazing Creamy Lemon Butter Chicken
This Creamy Lemon Butter Chicken recipe delivers tender, juicy chicken in a rich, flavorful sauce. It's a simple yet impressive dish that combines the brightness of lemon with the richness of butter and Parmesan cheese, making it perfect for a comforting weeknight dinner or an elegant meal for guests.
Equipment
- Large skillet
- Mixing bowl
- Measuring cups and spoons
- Knife
- Cutting board
- Whisk
- Spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon zest
- Salt and pepper to taste
Instructions
- In a bowl, combine the chicken pieces with olive oil, salt, pepper, paprika, and garlic powder. Toss to coat evenly.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add the chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for 5-7 minutes, or until the chicken is cooked through and browned on all sides. Remove the chicken from the skillet and set aside.
- Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes, or until fragrant (but not browned!).
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, lemon juice, lemon zest, and parsley.
- Season with salt and pepper to taste.
- Simmer the sauce for 3-5 minutes, or until it has thickened slightly.
- Return the cooked chicken to the skillet with the sauce.
- Toss to coat the chicken in the sauce.
- Simmer for another 2-3 minutes, or until the chicken is heated through.
- Garnish with fresh parsley and lemon wedges, if desired.
- Serve immediately over rice, pasta, or your favorite side dish.
Notes
For a tangier sauce, add more lemon juice. For a richer sauce, use more heavy cream. You can substitute light cream cheese for heavy cream to reduce fat. Chicken can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave. Consider adding sun-dried tomatoes, artichoke hearts, or spinach to the sauce. Also, pounding your chicken breasts to an even thickness will help them cook at the same rate.