Lemon Butter Chicken

Ingredients:

  • 1 1/2 lbs skinless, boneless chicken thighs (about 6 thighs)
  • 4 tbsp light butter
  • 1 tsp olive oil
  • 1 cup fat free chicken broth
  • 1/2 cup fat free plain Greek yogurt
  • 1/4 cup grated parmesan cheese
  • 3 cups baby spinach
  • 1 tbsp paprika
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • Juice from 1 lemon
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400.
  2. In a large bowl, rub chicken with oil, paprika, salt and pepper.
  3. Melt butter in a medium sized skillet over medium high heat. Add chicken and cook until browned on each side, about 3-4 minutes per side. Remove chicken and set aside. Discard excess fat from pan.
  4. Melt remaining 2 tbsp butter in skillet. Add in garlic and cook until fragrant, about 2 minutes. Stir in broth and bring to a simmer.
  5. Add in yogurt and parmesan cheese, stir well. Then add in thyme, lemon juice and spinach. Heat until spinach just starts to wilt, about 1 minute.
  6. Pour mixture into a baking dish, and add in the chicken. Cook, uncovered in oven for about 25 minutes or until chicken is cooked through.

Number of servings (yield): 6 | Serving size is 1 chicken thigh with sauce & spinach | SmartPoints: 5

Nutrition Information:
PER SERVING:

  • 210 calories
  • 10g fat
  • 4g saturated fat
  • 2g carbohydrates
  • 0g sugar
  • 28g protein
  • 0g fiber
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