| 2 breasts chicken boneless, skinless | |
| 3 tbsp butter divided | |
| 4 cloves garlic | |
| 1 cup chicken stock | |
| 1 cup heavy cream | |
| 1/4 cup dry white wine | |
| 3 tbsp lemon juice | |
| 1/2 tsp dried thyme | |
| 2 sprigs parsley | |
| 2 cups baby spinach washed | |
| to taste salt | |
| to taste fresh cracked pepper |
And love - it is the main ingredient!
Please note that I am not a nutritionist. The nutrition information is provided for reference only and is approximate. It is calculated using one of the online calculators, like this one.
Today I am going to share with you a fail-proof recipe to make the most tender and delicate chicken ever. I’ve experimented on my husband quite a lot until I’ve found out THE PERFECT way to make it (sorry, honey).
What’s great about this lemon butter chicken recipe is that changing just a few herbs and/or spices will get you absolutely different flavors. Just swap the seasoning, play with herbs a bit, and you’ve got yourself a creative way of coming up with something new every time.
Serve this chicken with salad, mashed potatoes or my insanely easy, yet absolutely amazing French Green Beans with Bacon. And lemons of course… There is hardly a dish that does not benefit from a few lemon slices. Healthy and delicious!
For drinks, serve it with Encruzado or other white wine variety types. So good!
Using white wine helps adding extra softness to chicken breasts. Usually, lemon, butter and wine are the perfect company!
Please share your thoughts about this dish in the comments below. What did you like the most? Did you make any modifications?
Share the recipe with your family & friends and tag @HelenaRecipes on social media if you’ve made it! 😉
Follow my Pinterest boards for delicious ideas and find me on the Food Bloggers Map.
And check out these other finger-licking chicken recipes:
[streamquiz id=”8″]
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1
Done
5 min
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Prepare chickenPreheat oven to 350 °F (175 °C). Season the chicken with salt and pepper lightly. Set aside for 3-5 minutes. |
|
2
Done
35 minutes
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Cook chickenHeat butter in a large, heavy pan. Add the chicken, and then fry until lightly brown. Transfer the chicken to a cast iron skillet, add chicken stock, heavy cream, white dry wine, dried thyme, spinach, salt and plenty of freshly ground black pepper. Mix all together. Place in the oven and cook for about 30-35 minutes. |
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3
Done
5 min
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Let it restRemove the dish from the oven, squeeze some fresh lemon juice over the chicken and let sit for about 5 minutes before serving. |
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4
Done
1 min
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DecorateDecorate with lemon pieces and parsley. |
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5
Done
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ServeYour delicate Lemon Butter Chicken is ready - enjoy! |
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3 comments Hide comments
Wow, this is one of the most romantic dinner recipes that I’ve seen. Thank you for sharing it.
You are very welcome. Hope you guys enjoy the evening! 😉
My family loves this recipe because the chicken turns out incredible. There is hardly any other recipe that I’ve published that makes the chicken so tender! Although do try Chicken Breasts with Creamed Carrots, too – so good!