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One-Pan Lemon Butter Chicken

April 30, 2019 • 0 comments

One-Pan Lemon Butter Chicken
Here is a simple, healthy and delicious recipe that we have made several times that we know you will love! We make our own chicken broth from our chicken bones and use our fresh raw cream and chicken. We also use St. Clair Farsmteads spinach making this meal packed with local and nutrient dense food!
  • Prep Time:
  • Cook Time:
  • Servings: 4


  • (2 tsp) Smoked Paprika
  • (to taste) Kosher Salt
  • (to taste) Ground Black Pepper
  • (1 Tbsp) Unsalted Butter
  • (2 to 3) Minced Garlic Cloves
  • (1/2 Cup) Chicken Broth (Made from DP Chicken Bones)
  • (1/2 Cup) DP Raw Cream
  • (2 Cups) Baby Spinach
  • (1 Lemon) Lemon Juice
  • (1 Tbsp) Fresh Thyme
  • (4) DP Chicken Thighs or Breasts
  • (1/4 cup) Grated Parmesan Cheese


Preheat the oven to 400°F/200°C.

Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.

Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. 

Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.

Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.

Stir in the lemon juice and thyme). Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F/73°C. Serve warm.

Chicken Schmaltz
October 10, 2018 • 0 comments