Lemon Butter Chicken

Lemon Butter Chicken is made with boneless, skinless chicken breasts that have been rubbed with smokey paprika and lemon pepper seasoning. Fresh baby spinach, lemon juice and heavy cream make this dish simply delightful. Everything is then tossed together with garlic and parsley fettuccine noodles. Delicious has never tasted so good!

lemon butter

Fast and Easy

This recipe is fast, easy and delicious. The perfect meal for those busy week-day nights when you want a meal that is fast and easy to prepare but also needs to be delicious and comforting. This simple dish is just what your looking for. Light and lemony butter chicken is just as delicious the next day, if there are any left-overs, you can have them for lunch. This is another marvelous recipe that I discovered on Pinterest. Oh the delicious recipes you can find on Pinterest!

lemon butter

Chicken Tetrazzini

Lemon Butter Chicken is very similar to the famous dish, Chicken Tetrazzini, which is another favorite chicken dinner option here on T2T. Chicken Tetrazzini said to have been named for the opera singer Luisa Tetrazzini. This rich dish combines cooked spaghetti or fettuccine noodles, strips of chicken with a white wine-Parmesan cheese cream sauce. Breadcrumbs are sprinkled over the surface and the dish is baked until bubbly and golden brown.

lemon butter

Lemon Butter Chicken

Delicious, Light and Tender
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  • 6 boneless, skinless chicken breast, cut in half lengthwise
  • 1/2 tablespoon smokey paprika
  • 1/2 teaspoon lemon-pepper seasoning
  • 4 tablespoons butter
  • 4 garlic cloves, minced
  • 1 1/3 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • juice of 2 lemons
  • 1/4 cup dry white wine
  • 1/2 teaspoon lemon-pepper seasoning
  • 1 8 oz package fresh baby spinach
  • 1 14 oz package garlic and parsley noodles


  • Preheat oven to 400 degrees.
  • Season chicken breasts with smokey paprika and lemon-pepper seasoning. Set aside.
  • Melt butter in a large skillet over medium heat.
  • Add chicken and garlic, cook chicken on both sides until golden brown, about 4 minutes per side and garlic is fragrant.
  • Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and lemon-pepper seasoning.
  • Bring to a boil and reduce heat. Stir in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened. Remove from heat and set aside.
  • Prepare noodles according to package directions. Drain.
  • Transfer chicken mixture into a 13 x 9-inch baking dish. Toss in cooked noodles.
  • Place baking dish in the oven and bake for about 30 to 40 minutes or until bubbly and thickened.
Did you make this recipe?Tag @lynnturnips on Instagram with the hashtag #turnips2tangerines

Recipes on Tap:

Here is another chicken pasta recipe you will surely enjoy:) Bacon Chicken Alfredo and Chicken Empanadas.
This recipe is made special with the help of  Mrs. Miller’s  pasta.