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Lemon Butter Chicken

Delicious, Light and Tender
Author Lynn / Turnips 2 Tangerines


  • 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.