Lemon Butter Chicken

Name: Ayam Mentega Lemon
Total time: 20 min
Yield: 3 servings
Cuisine: Indonesian
Ingredients: 1 1/2 lbs (750g) boneless and skinless chicken thighs; salt; ground black pepper; 3 tablespoons unsalted butter; 3 cloves garlic (minced); 1 cup chicken broth; 1/2 cup heavy whipping cream; 1/4 cup grated Parmesan cheese; 2 tablespoons lemon juice; 1 tablespoon Japanese mirin (optional); salt (to taste); 2 small tomatoes (cut into wedges); 2 cups spinach; 1 tablespoon chopped parsley

Lemon Butter Chicken - juicy and moist pan-fried chicken in a super creamy, lemony and cheesy white sauce, with spinach and tomatoes.

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy ⭐ 4.5 (54) 👁️ 5 views

👨‍🍳 Start Cooking

Foto: Rasa Malaysia

Ingredients

3 servings

1 1/2 lbs (750g) boneless and skinless chicken thighs
salt
ground black pepper
3 tablespoons unsalted butter
3 cloves garlic (minced)
1 cup chicken broth
1/2 cup heavy whipping cream
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Japanese mirin (optional)
salt (to taste)
2 small tomatoes (cut into wedges)
2 cups spinach
1 tablespoon chopped parsley

Steps

Season the chicken with salt and ground black pepper on both sides. Heat up a skillet with 1 tablespoon of butter. Pan-sear the chicken thighs until both sides are nicely browned, with crispy edges. Remove from the skillet and set aside.
In the same skillet, add the remaining butter and sauté the garlic until aromatic. Add the chicken broth and heavy whipping cream, and bring it to a light simmer. Return the chicken to the skillet, followed by the Parmesan cheese, lemon juice, mirin (if using), and salt.
Add the tomatoes, spinach, and parsley. As soon as the spinach wilts, turn off the heat and serve immediately.