If you’re looking for a refreshing dish that will fill you up without feeling heavy, this fall camping recipe is for you! You’ll love how simple and easy to prepare this lemon butter chicken is for camping dinners. Get the full recipe below.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 tbsp. paprika
- 3 tbsp. butter divided
- 4 garlic cloves
- 1 c. chicken broth
- 1/2 c. heavy cream
- 1/4 c. Parmesan cheese
- Juice of 1 lemon
- Splash of dry white wine optional
- 1/2 tsp. dried thyme
- 2 c. baby spinach
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F
- Pat dry the chicken with a paper towel, cut each breast in half, and season with salt, pepper, and paprika.
- In a cast-iron skillet, heat two tbsp butter over medium-high heat.
- When the butter is hot, add the chicken and sear until just golden brown, 2-3 minutes on each side.
- Remove the chicken from the pan and set aside to rest.
- In the same skillet, melt another tbsp of butter. Stir in garlic and cook until fragrant, approximately 1 minute.
- Slowly, stir in the chicken broth, dry white wine, lemon juice, and thyme. Bring the mix to a boil, reduce the heat, and simmer 5-7 minutes.
- Spoon out 1 tbsp of the sauce and add it to the heavy cream to temper it and reduce the risk of it curdling as you add it to the rest of the mix.
- Whisk in the tempered heavy cream and parmesan cheese. Reduce the temperature and cook for another minute until thickened.
- Return the chicken to the skillet and place in the oven for approximately 15-20 minutes. The chicken must reach an internal temperature of 165 degrees.
- Serve warm, after it has rested for about 5 minutes.
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