If you’ve got a little bit of extra time to spare on making dinner, this is the recipe to end all recipes and we’re always so happy we made it. You can’t be shy about garlic when it comes to this bad boy. After all, it’s called roasted garlic chicken skillet for a reason! Deliciously fried chicken coated in a roasted garlic cream sauce?? Whoa, you haven’t tasted greatness until you’ve tried this.
For those of you on the fence about this much garlic, fret not. While, yes, two heads (not cloves!) seems like it could be overpowering, roasting the garlic ahead of time brings out a natural sweetness that is totally irresistible. That way, once it goes into the sauce, it’s a perfect, smooth flavor and consistency that doesn’t at all have the harsh bite that fresh garlic can have. Plus, with some heavy cream and parmesan cheese in the mix, you’re looking at an amazing sauce that you can use in just about any savory recipe you can think of. Smothered on potatoes or brussels sprouts?? You betcha. Tossed in with some spaghetti? Yummm. You really can’t go wrong here, folks.
It’s easy to get swept away thinking about the sauce, but that’s not the only great thing about this recipe, as there’s also the deliciously fried chicken to think about as well. The process makes this recipe a little more labor-intensive, but it is so worth it. You’ve got a seasoned flour mixture, an egg wash, and then a panko parmesan parsley medley to finish things off, and trust us, you don’t want to skip any of these elements; following them gets you the lightest, most flavorful breading you could ever want, which holds onto the creamy, cheesy sauce all the better! Can you tell we’re obsessed with this recipe?? Don’t worry, you’ll understand soon enough.
This savory Lemon Butter Chicken is super easy to make and just over the top in taste! Full of flavor, every bite is unforgettable. The lemon cream sauce mixed with fresh garlic and Parmesan cheese pairs perfectly with the tender and juicy chicken. So savory…this dish will leave you coming back for more! Perfect for any weeknight dinner!
Ingredients
4 Boneless Skinless Chicken Breasts
1/2 Tablespoon Smoked Paprika
3 Tablespoons Unsalted butter, divided
4 cloves garlic, chopped
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh parsley, chopped
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach
1/4 teaspoon salt
Fresh cracked pepper, to taste
Instructions:
Preheat oven to 400 degrees F.
Season the chicken with salt, pepper and paprika. Set aside.
Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and saute for 2 more minutes.
Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme.
Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.
Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny!
Once your sauce is to the desired thickness, return the chicken to the oven proof dish.
Place in the oven and cook for 30 minutes.
Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.