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!

Prep: 20Cook: 30Total: 50


  • 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


  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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