- STEP 1: Season the Chicken Thighs
Preheat oven to 400°F. Then place 4 bone-in, skin-on chicken thighs in a bowl, and season with 1 teaspoon of kosher salt and 1 teaspoon of lemon pepper. Toss everything to fully coat the chicken in the spices, then set them aside.
- STEP 2: Melt the Butter
Heat a medium-large, oven-safe skillet (like cast iron) over medium-high heat. Add 2 tablespoons of salted butter and let it fully melt, making sure the entire base of the skillet is coated.
- STEP 3: Brown the Chicken
Add the seasoned chicken skin-side down, and sear for 3-4 minutes, or until golden brown; then flip and sear the other side. Remove the chicken from the skillet and set it aside.
- STEP 4: Deglaze and Cook Garlic
Return the skillet to the heat and add another 1 tablespoon of salted butter. Let it fully melt, stirring and deglazing the pan (scraping up any browned bits) at the same time. Then add 3 cloves of minced garlic and cook for 1-2 minutes, until fragrant.
- STEP 5: Make the Lemon Butter Sauce
Next, stir in ½ cup of low sodium chicken broth, 1 cup of heavy cream, ½ cup of grated parmesan cheese, ¼ cup of fresh lemon juice, and 1 teaspoon of fresh thyme leaves. Stir to fully combine ingredients, and bring the sauce to a boil; then reduce to a simmer, and allow it to thicken for about 5 minutes.
- STEP 6: Add the Spinach
Place 5 ounces of fresh baby spinach leaves in the cream sauce, then stir to wilt leaves slightly, but not fully.
- STEP 7: Bake the Chicken
Place the chicken thighs directly in the creamy lemon butter sauce, place the entire pan in the oven, and bake for 25 minutes, or until the internal temperature reaches 165-175°F.
- STEP 8: Serve
Garnish the baked chicken dish with lemon slices and fresh thyme if desired. Then serve over rice, pasta, or mashed potatoes!
* Percent Daily Values are based on a 2000 calorie
- Calories:603
- Fat:58 g20%
- Saturated Fat:26 g163%
- Cholesterol:226 mg75%
- Sodium:995 mg43%
- Potassium:540 mg15%
- Carbohydrates:6 g2%
- Fiber :1 g4%
- Sugar:1 g1%
- Protein:26 g52%
- Vitamin A :4680 IU94%
- Vitamin C :18 mg22%
- Calcium :228 mg23%
- Iron:2 mg11%
This lemon butter chicken recipe is an easy weeknight dinner that’s become a real favorite for my family, and for reader’s families too! I cook up juicy chicken thighs to tender perfection in a creamy lemon and garlic butter sauce, then finish with fresh spinach. This meal is cooked all in one pan for simplicity, and it’s packed with bright lemon flavor!
How to Store and Reheat
To store, let leftover lemon butter chicken thighs and sauce cool to room temperature. Then store everything together in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, or in a skillet over medium heat, until warmed through. Stir in a splash of heavy cream as it warms up to get the lemon sauce back to a creamy consistency.
I don’t recommend freezing this dish because the cream sauce won’t hold up well once frozen and thawed.
