Lemon Butter Chicken Recipe
Ingredients
- 1 ½ lbs skinless boneless chicken thighs - about 6 thighs
- 4 tbsp light butter
- 1 tsp olive oil
- 1 cup fat free chicken broth
- ½ cup fat free plain Greek yogurt
- ¼ cup grated parmesan cheese
- 3 cups baby spinach
- 1 tbsp paprika
- 1 tsp dried thyme
- 4 garlic cloves - minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400.
- In a large bowl, rub the chicken with oil, paprika, salt, and pepper.
- Melt butter in a medium-sized skillet over medium-high heat. Add chicken and cook until browned on each side, about 3-4 minutes per side. Remove chicken and set aside. Discard excess fat from pan.
- Melt the remaining 2 tbsp butter in a skillet. Add in garlic and cook until fragrant, about 2 minutes. Stir in broth and bring to a simmer.
- Add in yogurt and parmesan cheese, and stir well. Then add in thyme, lemon juice, and spinach. Heat until spinach just starts to wilt, about 1 minute.
- Pour mixture into a baking dish, and add in the chicken. Cook, uncovered in the oven for about 25 minutes or until chicken is cooked through.
Nutrition
Serving: 1 chicken thigh with sauce and spinachCalories: 210 kcal (11%)Carbohydrates: 2 g (1%)Protein: 28 g (56%)Fat: 10 g (15%)Saturated Fat: 4 g (25%)Fiber: 0 gSugar: 0 g