Lemon Butter Chicken
Nutrition per serving
Calories | 697 kcal |
Protein | 66 g |
Carbs | 7.5 g |
Fats | 43.9 g |
Saturated Fat | 25.2 g |
Monounsaturated Fat | 11.5 g |
Polyunsaturated Fat | 2.5 g |
Sugars | 2.7 g |
Fiber | 1.8 g |
Sodium | 670 mg |
Ingredients
Chicken Breast | |
Sweet Smoked Paprika | |
Butter (unsalted) | |
Garlic | |
Chicken Stock | |
Double Cream | |
Parmesan Cheese | |
Lemon Juice | |
Dried Thyme | |
Baby Spinach |
1. Preheat the oven to 200 C (390 F)
2. Season the chicken with paprika and a pinch of salt (optional) and pepper
3. Melt 1 tsp of butter in an oven-proof skillet over a medium heat, add the chicken and sear each sides for 3-4 minutes, then set aside
4. Melt another 1 tsp of butter in the skillet and add the garlic, then stir in the chicken stock, cream, Parmesan, lemon juice and thyme, cook for 2 minutes
5. Bring to the boil, then reduce the heat, stir in the spinach and simmer until wilted
6. Add the chicken back into the skillet and place in the oven to bake for 25 minutes