This savory Meuniere butter Chicken is simply over the top! packed with flavor, each bite is unforgettable. The lemon bechamel mixed with recent garlic and Parmesan cheese pairs absolutely with the tender and juicy chicken. Therefore savory this dish can leave you coming for more!


Let’s say straightforward} ingredients during this dish as a result of we have a tendency to all want a bit little bit of easy and straightforward. Chicken breasts, recent garlic, recent spinach, paprika, lemon, recent cracked pepper and cream. Easy! American state and within the ingredients you'll see a splash of vino this is often all facultative.

This dish has simply become a family favorite! it's and tastes adore it took a protracted time to form, however it’s super straightforward and completely fantastic! I promise, you'll devour each single bite all the way down to the last drop! Happy chuck on this Meuniere butter Chicken dish!



  • 1/4 cup freshly grated Parmesan cheese
  • Splash of dry white wine optional
  • 1/2 cup heavy cream
  • 4 Boneless Skinless Chicken Breasts cut in half
  • 1/2 Tablespoon paprika
  • 3 Tablespoons butter divided
  • 4 garlic cloves
  • 1 cup chicken broth
  • Juice of 1 lemon
  • 1/2 teaspoon dried thyme
  • 2 cups baby spinach
  • Dash salt and fresh cracked pepper to taste


  1. Preheat oven to 400 degrees F.
  2. Season the chicken with salt, pepper and paprika. Set aside.
  3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
  4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
  5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
  6. Stir in chicken broth, splash of dry white wine, lemon juice and thyme.
  7. Bring to a boil and reduce heat and let the sauce reduce and thicken.
  8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
  9. Add the heavy cream, Parmesan cheese, turn temperature down and cook for a minute or two.
  10. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
  11. Once your sauce is to the desired thickness, return the chicken to the skillet.
  12. Place in the oven and cook for about 15-20 minutes until internal temperature of the chicken reaches 165 degrees.
  13. Remove the dish and let sit for about 5 minutes before serving.

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