Lemon Garlic Butter Chicken Bake

4.77 from 21 votes

Lemon Garlic Butter Chicken Bake

Everything cooks together in one pot and comes out total perfection. Still showing a hint of summer with little pops of flavour from cherry tomato, but hinting at the cooler weather to come with perfectly roasted chicken and broccoli in a creamy sauce.

Prep Time15

Cook Time40

Total Time55

Course: Dinner

Cuisine: American

Keyword: lemon chicken, lemon garlic butter chicken

Servings: serves

Calories: 358kcal

Author: Whole Food Bellies

Ingredients

2 chicken breasts preferably organic
1 tablespoon smoked paprika
2 tablespoon organic unsalted butter
5 cloves garlic minced
1 cup chicken stock
½ cup heavy cream
¼ cup grated parmigiano reggiano
1 ½ teaspoon 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