Creamy Lemon Butter Chicken

$- 4 boneless, skinless chicken breasts - 1 cup chicken broth - 1 cup heavy cream - 4 tablespoons unsalted butter - 2 lemons (zested and juiced) - 3 cloves garlic, minced - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create the base for the dish. The chicken gives protein, while the cream adds richness. Lemon brightens the flavors, making each bite fresh and tangy. You can enhance this dish with a few extra ingredients: - 1 teaspoon of paprika for a smoky taste - 1 tablespoon of capers for a briny kick - A splash of white wine to deepen the sauce - Fresh basil or dill for a herby twist These optional ingredients can elevate your meal. They add layers of flavor that make the dish even more exciting. Sometimes, you may not have all the ingredients. Here are some easy swaps: - Use vegetable broth instead of chicken broth for a vegetarian option. - Coconut cream can replace heavy cream for a dairy-free choice. - If you lack fresh lemons, bottled lemon juice works in a pinch. These substitutions help you adapt the recipe to what you have on hand. You can still enjoy the creamy lemon butter chicken even if you're missing something! {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt and pepper on both sides. This step adds great flavor. You want an even coat. Let them sit while you prepare to sear. In a large skillet, heat two tablespoons of butter over medium-high heat. Once melted, add the seasoned chicken breasts. Sear each side for about 5 to 6 minutes. Look for a nice golden brown color. This step makes the chicken juicy. Once cooked, remove the chicken and set it aside. In the same skillet, add the remaining two tablespoons of butter. Toss in the minced garlic and sauté for about one minute. You want to smell the garlic—it adds depth. Next, pour in the chicken broth and scrape any browned bits off the pan. This adds flavor to the sauce. Bring the broth to a simmer. Lower the heat and stir in the heavy cream. Then, add lemon zest, lemon juice, and thyme. Let this simmer for 4 to 5 minutes. The sauce will thicken slightly. Now, add the seared chicken back into the skillet. Coat each breast well with the creamy lemon sauce. Let it simmer for an additional 2 to 3 minutes. Adjust the seasoning with salt and pepper, if needed. Serve the chicken over rice or pasta. Top it with the creamy sauce and garnish with fresh parsley. Enjoy! To get a great sear, use a hot skillet. I recommend medium-high heat. Pat the chicken dry with paper towels. This helps it brown nicely. Season both sides with salt and pepper before cooking. Make sure not to crowd the pan. If you do, the chicken will steam instead of sear. Cook for about 5-6 minutes on each side. Look for a nice golden color. For the sauce, use the same skillet for great flavor. This way, you get all the tasty bits left from the chicken. Start by melting butter and adding minced garlic. Sauté until fragrant, about 1 minute. Then, pour in chicken broth and scrape up those brown bits. Bring it to a simmer before adding the cream. Stir in lemon juice and zest for that fresh flavor. Simmer until it thickens slightly, about 4-5 minutes. For a nice presentation, serve the chicken on rice or pasta. Spoon the creamy lemon sauce over the top. This adds a lovely shine and flavor. Garnish with chopped parsley for a pop of color. It looks great and tastes even better. You can also add a lemon wedge on the side. This gives your dish a fresh look and extra zing. Pro Tips Use Fresh Ingredients: Fresh lemons and herbs will enhance the flavor of your dish significantly compared to dried or bottled options. Let the Chicken Rest: Allowing the chicken to rest for a few minutes after cooking before slicing helps retain its juices, making it more tender. Adjust Creaminess: For a lighter sauce, replace half of the heavy cream with chicken broth or add a splash of white wine for extra depth. Perfect Pairings: This creamy lemon butter chicken pairs wonderfully with steamed vegetables or a fresh green salad for a well-rounded meal. {{image_2}} You can add vegetables to your creamy lemon butter chicken for extra flavor and nutrition. Broccoli, spinach, or bell peppers work well. To add them, chop your chosen veggies into small pieces. Sauté them in the skillet after cooking the chicken. This adds color and texture to the dish. You can also steam the veggies separately and serve them on the side. If you want to change up the protein, consider using shrimp or salmon. Both cook quickly and soak up the lemon flavor. For shrimp, sauté them for 2-3 minutes until pink. For salmon, sear each side for about 4-5 minutes. These options give you a nice twist on the classic chicken recipe. To make this dish healthier, consider swapping heavy cream with Greek yogurt or coconut milk. Both options provide creaminess with fewer calories. You can also use olive oil instead of butter for a lighter option. This keeps the dish rich while adding healthy fats. Adjust the seasonings to balance the flavors when making these changes. To keep your creamy lemon butter chicken fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you made it. When you’re ready to enjoy leftovers, reheat gently. You can use a skillet over low heat. Add a splash of chicken broth to help the sauce stay creamy. Stir often until warm. You can also use the microwave. Heat in short bursts, stirring in between, until heated through. If you want to freeze the dish, do it before reheating. Use a freezer-safe container. Let it cool completely before sealing. Creamy lemon butter chicken can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it gently in a skillet or microwave. You can serve this dish with rice or pasta. Both soak up the sauce well. A fresh salad makes a nice side too. You can also serve it with steamed veggies for more color and nutrition. Yes, you can make this dish ahead of time. Cook it fully, then cool it down. Store it in the fridge for up to three days. Reheat gently on the stove before serving. The flavors will blend even more! To add spice, use red pepper flakes or cayenne pepper. Add a pinch while cooking the sauce. You can also use spicy garlic for an extra kick. Adjust the spice to your taste for the perfect heat. This dish contains protein from the chicken and healthy fats from the butter and cream. Each serving has around 450 calories. It also provides vitamins from the lemon and parsley. For exact numbers, check specific brands of ingredients. You learned how to make Creamy Lemon Butter Chicken with key ingredients and easy steps. We explored tips to perfect your dish and added fun variations. Remember, you can customize this recipe with your favorite flavors. Storage tricks ensure your leftovers stay fresh and tasty. Keep experimenting and enjoy your cooking! This dish can impress anyone and will keep you coming back for more.$

Creamy Lemon Butter Chicken

A delicious and creamy chicken dish with a zesty lemon flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Calories 500 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
1 cup chicken broth
1 cup heavy cream
4 tablespoons unsalted butter
2 pieces lemons (zested and juiced)
3 cloves garlic, minced
1 teaspoon dried thyme
to taste salt and freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

Season the chicken breasts on both sides with salt and pepper.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the seasoned chicken breasts and cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté for about 1 minute, or until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Lower the heat and stir in the heavy cream, lemon zest, lemon juice, and thyme. Simmer for an additional 4-5 minutes until the sauce thickens slightly.
Add the seared chicken back into the skillet, coating it well with the creamy lemon sauce. Let it simmer for another 2-3 minutes to warm through.
Adjust seasoning with salt and pepper if necessary.
Plate the chicken on a bed of rice or pasta, spoon the creamy lemon sauce generously over the top, and garnish with freshly chopped parsley for a pop of color.

Notes

Serve over rice or pasta for a complete meal.

Keyword butter, chicken, creamy, easy, lemon