Lemon butter chicken

Lemon butter chicken

This is hands down, one of my absolute favourite chicken dishes. The sauce is out of this world amazing and will have you licking every last drop from the plate. Ok, admittedly it does have about 10 gazillion calories, give or take a few but you know what, that’s ok, because this is the L’Oreal of the chicken world and quite frankly, you’re worth it.

To hell with skinny jeans and bikinis, you’ll care not a jot while you’re writhing around in pleasure at the party in your mouth. The buttery, lemony, creamy deliciousness hits all the right spots and makes no apologies. Seriously, just do it right now and deal with the consequences later.


8 chicken thighs, skin on with bone
1 tablespoon smoked paprika
3 tbsp unsalted butter
3 cloves garlic, minced
1 cup chicken stock
1 cup double cream
1/4 cup freshly grated parmesan cheese
Juice of 2 lemons
1 tsp dried thyme
2 cups baby spinach, chopped
Salt and freshly ground black pepper, to taste


Preheat your oven to 200˚C. Melt the butter in a large frying pan. Season the chicken thighs generously on both sides with salt, pepper and the smoked paprika. Add to the pan skin side down and cook for 3-4 minutes until the skin is lovely and golden. Flip over onto the other side and cook for a further 3-4 minutes. Once the chicken is golden all over, use tongs to carefully remove each piece and place in an over proof casserole dish. Set this aside for 5 minutes while you make the sauce.

Reserve all of the butter and cooking fat from the chicken and add to that the minced garlic, cooking for 2 minutes. Now add in the dried thyme, chicken stock, lemon juice and double cream, stirring well before letting it simmer away for 5 minutes. After 5 minutes, add in the grated parmesan and spinach leaves. Cook for another minute or so, just long enough for the spinach to wilt down before removing from the heat.

Pour the sauce over the chicken thighs, ensuring each piece is well coated and transfer the casserole dish to the oven. Cook uncovered for 30 minutes. Serve with steamed white rice and some wedges of lemon.

Serves 4



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