Creamy Lemon Butter Chicken

Last night, my good friend Latonia posted a video from the popular Buzzfeed Video site, Tasty, which can be found on Facebook. Their Creamy Lemon Butter Chicken how-to intrigued me, so I decided to try it out. I gave it the SoulCreole treatment by doctoring a few things here and there, but the recipe was an absolute winner. My son generally enjoys my cooking, but his praise of this dish was off the charts.

The link above will take you to the Tasty video and recipe, but here are a few photos of my own stab at it.

Seasoned chicken thighs browning in butter.

The original recipe calls for chicken thighs generously coated with salt, pepper and paprika. I used all of those and added both Tony Chachere’s Original Creole Seasoning and Season-All Seasoned Salt. Then, I browned them on both sides in butter in my Dutch oven.


I removed the thighs after browning as directed and then prepared the sauce. Again, you can reference the video for the exact ingredients, but I omitted the parmesan cheese – only because I didn’t have any on hand. I also added parsley, which isn’t in the original recipe, and a little Rouse’s Best Gourmet Lemon Pepper.

The lemon butter sauce. Spinach omitted, parsley and a little lemon pepper added.


The recipe also calls for fresh spinach, which cooks with the sauce and the thighs in the oven. I don’t like my spinach overcooked that way, so I omitted the spinach and cooked the thighs and sauce in the oven otherwise unmolested.

Instead of spinach, I cooked a pot of fresh-from-the-garden cabbage with spicy sausage. The time that the thighs spent in the oven was the perfect amount of time for the cabbage to sauté. I prefer my cabbage tender, but with some fight still left in it.


And here is the finished product. The sauce was outstanding and the chicken benefitted from the extra seasoning. Tasty, you get a big SoulCreole thumbs up.




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