One Skillet Lemon Butter Chicken

So as I mentioned, our car is broken. It’s so broken that we can’t even lock it. Cue hoodlum rummaging through our car in broad daylight. It’s actually comical because they took absolutely nothing…

It was probably SUCH a disappointment for them to put in all this hard work stealthily getting in our car three feet from our front door, non-chalantly rummaging through every compartment imaginable. Only to find absolutely nothing worthy of taking. I’m shocked said person didn’t want my expired Dunkin’ Donuts coupons or stale Cheerios.

Well I will say that I’m happy this person was kind enough to shower beforehand. Or at least possess some form of hygiene. Last time my car got broken into the goon made off with an iPod mini, a GPS, and left one heck of a stench. So I guess my life in Philadelphia is on the up and up!

Um, grab me the ladle, this sauce needs to be slurped. Ok, maybe more of a ladylike sip. Or maybe chugged. I wish I could pinpoint the one exact thing I love most about this dish, but. I can’t. One skillet meal is kind of absolutely amazing. The chicken is so incredibly moist and flavorful. The veggies soak up the sauce and are infused with the most delicious of flavors. And oh! Did I mention that sauce?!

So chicken thighs are where it’s at, in my opinion. I was always always a dark meat girl and I may be as bold to say that after this dish, I have no desire to eat white meat again. Like why even waste your time. Ok, that was way harsh Ty. Ten points for whoever comments first with the reference!

So let’s make the most delicious chicken and veggie dish you’ll ever eat in your entire life. Hands down. Pinky promise. It’s amazing. Here it is. One Skillet Lemon Butter Chicken:

Season chicken thighs with paprika, salt and pepper. I was kind of terrified about the amount of paprika I put on each chicken. Have no fear, it will not be spicy. It will be amazing.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.

Remove the chicken and set aside on a separate plate.

In the same pan, with the chicken juices, melt the remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme.

Bring to a boil and reduce the heat. Stir in arugula (or spinach), and simmer until the arugula has wilted and the sauce has slightly thickened, about 3-5 minutes.

Add the chickpeas and cauliflower and cook for an additional 5 minutes.

Return chicken to the skillet. I used tongs and nuzzled the chicken into the veggies so the bottom of the chicken was touching the pan. Place the pan in oven and roast until completely cooked through, about 30 minutes.

I ate mine fresh from the oven and it was amazing. Jaryd got home late from work and reheated it. The amount of yummy noises that came from him mid-chew was amusing to say the least. So apparently whether you eat it fresh or reheated, it’s amazing 🙂

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Recipe

One Skillet Lemon Butter Chicken

This One Skillet Lemon Butter Chicken is my favorite weeknight meals! It’s low carb + gluten free, you’ll be slurping the sauce with a spoon, it’s so good!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Prep: 20Cook: 30Total: 50

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Ingredients

• 1 lb. chicken thighs, boneless and skinless
• 1 tablespoon paprika
• salt and pepper to taste
• 3 tablespoons butter, divided
• 3 cloves garlic, pressed
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup Parmesan cheese, shredded
• 1 lemon, juiced
• 5 sprigs of fresh thyme
• 1 cup arugula (or spinach, or chopped kale)
• 1 cup chickpeas, drained and rinsed
• 1/2 cauliflower, cut in small florets

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Instructions

1. Preheat oven to 400F.
2. Season chicken liberally with paprika, salt and pepper.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat.
4. Add chicken, top side down, and sear both sides until golden brown, about 2-3 minutes per side.
5. Remove the chicken and set aside on a separate plate.
6. In the same pan, with the chicken juices, melt the remaining tablespoon butter in the skillet.
7. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
8. Stir in chicken broth, heavy cream, Parmesan, lemon juice, and thyme sprigs.
9. Bring to a boil and then reduce heat.
10. Stir in arugula (or spinach), and simmer until the arugula has wilted and the sauce has slightly thickened, about 3-5 minutes.
11. Add the chickpeas and cauliflower and cook for an additional 5 minutes.
12. Return chicken to the skillet. I used tongs and nuzzled the chicken into the veggies so the bottom of the chicken was touching the pan.
13. Place the pan in oven and roast until completely cooked through, about 30 minutes.

Nutrition Info:

• Serving Size: 6

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