I don’t know whether it's the perfectly cooked chicken breasts, the perfectly cooked broccoli, the little bursts of flavor from the cherry tomatoes, the zing of the lemon, or the ABSOLUTE deliciousness of the cream sauce….but this one-pan lemon garlic butter chicken rocks.
This recipe has been updated from the original October 2015 version in order to provide a better experience for our readers.
Lemon Garlic Butter Chicken Bake
Oh my goodness, this dish...
Seriously, it is worth the terrible skin-peeling burns I gave myself on the chest to make it.
Note to self: don’t absent-mindedly throw some onions into a hot pan of butter and chicken…the subsequent splash is going to hurt like hell.
Especially when you hit the salt water in Hawaii the next weekend.
Ouch.
What Makes This Lemon Garlic Butter Chicken So Good?
Back to this scrumptious little dish.
When I tell people I have a food recipe site, they always ask what recipe they should check out.
If you asked me in Summer I would say my Summer Stone Fruit and Spinach Strawberry Pecan Salad for sure.
If you ask me in Fall then this is hands down THE recipe I would point you towards.
You will need:
- 2 chicken breasts preferably organic
- smoked paprika
- organic unsalted butter
- garlic
- chicken stock
- heavy cream
- grated parmigiano reggiano
- fresh thyme chopped
- lemon
- broccoli
- red onion
- cherry tomatoes
- baby spinach
If you prefer chicken thighs, you can absolutely use them in place of the chicken breasts, although you may need to adjust the cooking time.
One Pan Dish
Don't you just love meals that can be made in one dish/pan or skillet?
Less dishes will always be a win in my books.
This Lemon Garlic Chicken meal is all be made in one skillet, with about ten minutes of prep work; the rest is oven time, so you are free to go do whatever the hey you want.
One Pan and 10 Minutes of Prep!
Simply coat the chicken breasts or thighs in the paprika to coat and then cook over a medium heat for about 7 minutes until nice and golden brown on the outside.
Remove the chicken from the pan, and cook the sauce in the chicken juices until it becomes slightly thickened.
Add the chicken back in, along with all of the veg except for the spinach.
Pop back into the oven for about 25 minutes.
Once cooked, remove from the oven and add in the baby spinach. Stir until just wilted.
How To Serve Lemon Garlic Butter Chicken
To be honest, this really can be served as a meal all by itself.
You have your veggies and some chicken and you should be good to go.
Otherwise it would also be great with some:
- Creamy Parmesan and Vegetable Orzo
- Smashed Oregano Lemon Garlic Potatoes with Feta
- Broccoli Rice as a low carb option
- hot buttered noodles;
- couscous:
- a bed of steamed veg
- or a simple side salad.
I could harp on all day about how much I love this lemon garlic butter chicken dish (can you tell I am excited?), but just go try it out and see for yourself.
I promise you won't be disappointed.
I would love to hear what you think of this one pan lemon garlic butter chicken recipe if you try it out! Be sure to leave a comment or pin to Pinterest for later. Happy eating 🙂
Lemon Garlic Butter Chicken Bake
Ingredients
- 2 chicken breasts preferably organic
- 1 tbsp smoked paprika
- 2 tbsp organic unsalted butter
- 5 cloves garlic minced
- 1 cup chicken stock
- ½ cup heavy cream
- ¼ cup grated parmigiano reggiano
- 1 ½ tsp fresh thyme chopped
- ½ lemon sliced
- 1 cup broccoli cut into even sized small florets
- ½ red onion cut into wedges
- Handful of cherry tomatoes
- 1 cup baby spinach
Instructions
- Preheat the oven to 400F
- Pop chicken breasts into a ziploc bag along with the paprika and shake to coat the chicken
- Melt half the butter in an oven-safe pan (I used a cast iron skillet) over medium heat. Add in the paprika chicken breasts and cook for about 7 minutes, flipping the chicken half way through. Remove from the pan and set aside on a plate
- Add the remaining butter into the same pan over a medium heat. Add the garlic and saute for about 2 minutes, until it becomes slightly golden and fragrant. Add in the chicken broth, cream, parmesan, thyme and a few squeezed lemon slices. Bring to a slow boil
- Turn down the heat and allow to simmer for about 5 minutes, or until it starts to thicken up
- Pop the cooked chicken into the cream sauce. Surround with the broccoli, red onion wedges and cherry tomatoes. Add the remaining lemon slices on top of the chicken breasts
- Place in the oven on a middle shelf and cook for about 25-30 minutes, or until the chicken is cooked through
- Remove from the oven and add the baby spinach. Stir through until slightly wilted
- Serve and enjoy
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Anamika says
Can you make this with chicken thighs? I find that chicken breast tends to get really dry when baked.
Donna1 says
I haven't actually tried it with chicken thighs, although you could definitely do it, you will just need to adjust the cooking time. I would love to hear how you go! If it helps, I have made this about 10 times and never ended up with dry chicken breasts!
Kristin says
we are making this tonight! Looks a,axing.
Whole Food Bellies says
Yay 🙂 I hope you enjoy!!
Kristin says
It was great - thanks! Haakon and Ylva as well as our guests loved it too, so a big hit all around 🙂
Donna1 says
Oh I am so glad 🙂
lifestyletalks.wordpress.com says
Hi Donna! Looks delicious! Definitely a good dish choice for fall. I hope your burns have been healing well...
Whole Food Bellies says
Thanks Bieke! They have healed well, the first few days in the salt water was tough and go 🙂
Sandhya says
I love food cooked in cast iron and your chicken looks absolutely picture perfect!
Marissa @ OMG FOOD says
I can't even tell you how many times I have burned myself when cooking. I'm always a hot mess in the kitchen. 🙂 This dish looks amazing! Nothing beats a good warm meal when cold weather hits. <3
Whole Food Bellies says
Oh tell me about it Marissa, I am always burning or cutting myself, I swear I go through more band-aids now than I ever did as a kid! This one hurt though, right on the chest and so visible!
shobha says
Such a delicious and healthy meal.. I must get a similar skillet. Been wanting to get one since a long time.
Hollie says
Goodness me, that looks amazing!
Whole Food Bellies says
Oh thank you Hollie!
Amanda says
This looks amazing. .. These are bone in? Skinless? Thanks! Can't wait to try!
Whole Food Bellies says
Thanks Amanda! Good question - these are skinless and no bones. I should probably clarify in the recipe - thanks for the heads up 🙂
Helen @ Fuss Free Flavours says
I do love a good seasonal one pot - and this is perfect for autumn, lots and lots of flavour and really easy to make too.
Whole Food Bellies says
Thanks Helen! Yes, it is super easy! My definite go to meal this season (even though the weather here hasn't caught on to the whole autumn thing yet)
Neli @ Delicious Meets Healthy says
Yes, this garlic butter chicken bake is definitely a delicious comfort food! Chicken and potatoes goes wonderfully together! And made in one pan, wow, I know I will be making this! Thanks for the recipe!
Whole Food Bellies says
Oh thanks so much Neli! Chicken and potatoes are my favourite (probably something to do with growing up in Ireland 🙂 )
Camilla says
I wow this dish looks and sounds totally delicious, must bookmark and make;-)
Whole Food Bellies says
Thanks Camilla, I hope you give it a go!