Mediterranean Lemon Butter Chicken
This Mediterranean Lemon Butter Chicken is only quick and easy, but the flavor is outstanding with its creamy lemon butter sauce.
Servings: 4 servings
- 4 Chicken thighs, skinless and boneless
- 2 Tbsp Flour Prefer Wondra
- 1 Tsp Smoked Paprika
- 1/2 Tsp Sea Salt Prefer Himalayan Pink
- 1/2 Tsp Pepper
- 2 Tbsp Butter No salt
- 2 Cloves Garlic Minced
- 1/2 Cup Chicken broth, low sodium
- 1/4 Cup Half and half cream, fat free
- 1 Small Lemon Juiced
- 2 Tsp Thyme leaves Or 3/4 Tsp dried thyme
- 4 Artichoke hearts, canned. Cut each artichoke in half
- 12 Manzanilla Olives Pitted Kalamata olives can substitute
Preheat oven to 400 degrees F
In a small mixing bowl add flour, smoked paprika, sea salt and pepper. Mix well and sprinkle mixture evenly on each side of the chicken thighs.
In a large oven proof pan 1 1/2 Tbsp butter. Cook, stirring constantly 1 minute. Add chicken breasts and brown them 2 minutes on each side. Remove to a separate plate.
Add remaining 1/2 Tbsp butter to pan drippings and add garlic cloves. Allow to cook 1-2 minutes. Stir in chicken broth to deglaze pan as you stir up the browned bits. Then add half and half, lemon juice and thyme and continue stirring to combine. At this point, add the chicken thighs back into the pan along with artichoke halves and olives.Note: I used Trader Joe's Artichoke Hearts
Place frypan in oven and bake for 30 minutes. Internal temperature should register 165 degrees F
Serving: 1Serving | Calories: 266kcal | Carbohydrates: 12g | Protein: 22g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 800mg | Potassium: 342mg | Fiber: 2g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 24mg | Calcium: 52mg | Iron: 2mg