Lemon Butter Chicken with Spinach – 30 minute meal!

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Lemon butter chicken with Spinach 


4 chicken thighs (bone-in or boneless)

2 tsp – smoked paprika

Pink salt, to taste

Black pepper – to taste

1 Tbsp – Kerry gold butter 

3 cloves –  garlic, minced

½ cup – chicken broth

½ cup – heavy cream

¼ cup – Parmesan cheese, grated

2 cups – baby spinach, chopped or unchopped

Juice – 1 lemon (you may add the zest for extra lemon flavor)


Season chicken with paprika, salt, and pepper. Toss to coat. Add butter to large oven safe skillet over med-high heat & add chicken. Seer each side for 2-3 minutes (or until golden brown). Remove the chicken from skillet and set aside. Keep approximately 1-2 tablespoons of fat in pan and remove the rest. Add garlic, stirring constantly for 1 minute. Then add heavy cream, broth, and Parmesan cheese and bring to a simmer. Add baby spinach and stir until wilted (3 to 5 minutes). Add lemon juice (and zest if you choose) and stir well, add chicken back to pan & place pan in the oven at 400 degrees for 15-20 minutes or until internal temp reaches 165 degrees with meat thermometer. Be careful transferring the skillet it will be fire hot 😬.

Plate hot & enjoy! 

NUTRITION: Yields 4 servings 

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