Oh my goodness, this Lemon Garlic Butter Chicken Bake…
Ok, so I don’t know whether it’s the perfectly cooked chicken, the perfectly cooked baby potatoes, the little bursts of flavour from the cherry tomatoes, the zing of the lemon or the ABSOLUTE deliciousness of the cream sauce….but this dish rocks.
Seriously, it is worth the third degree 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.
Lemon Garlic Butter Chicken
Anyway, back to the Lemon Garlic Butter Chicken. When I tell people I have a little food blog, they always ask what recipe they should check out. If you asked me in Summer I would have said my Garlicky Quinoa or Summer Antioxidant Salad for sure. Now that it’s Fall, and this deliciousness (I know I have used it twice, but its the word that keeps springing to mind) has come from my kitchen – this is THE recipe I would point you towards.
It can all be made in one pan, with about ten minutes of prep work; the rest is oven time, so you are free to go do whatever the hey you want. It’s still got a little hint of warmer weather in there, with those great little pops of flavour from the cherry tomatoes, but leaning towards the coolness of Fall with those potatoes and the creamy sauce.
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 make it and see for yourself.
I served it up with this creamy, parmesan risoni (orzo for those on this side of the world), but it would be just at home with some hot buttered noodles, cous cous or even just a bed of steamed veg.
I would love to hear what you think of this Garlic Butter Chicken Bake! Be sure to leave a comment, like on Facebook, tweet to Twitter or pin to Pinterest for later. Happy eating 🙂
- 2 chicken breasts preferably organic
- 1 tbsp smoked paprika
- 2 tbsp organic unsalted butter
- 5 cloves garlic minced
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup grated parmigiano reggiano
- 1 1/2 tsp fresh thyme chopped
- 1/2 lemon sliced
- 6 baby potatoes washed and quartered (leave skin on)
- 1/2 red onion cut into wedges
- Handful of cherry tomatoes
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 baby potatoes, 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
Serve and enjoy