Lemon Butter Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 Tbsp paprika
• salt & pepper, to taste
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup parmesan, grated
• juice of 1 lemon
• 1 tsp dried thyme
• 2 cups spinach, chopped

Instructions

1. Preheat oven to 450^o F.
2. Season chicken thighs with paprika, salt and pepper to taste.
3. Melt 2 Tbsp butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Drain excess fat and set chicken aside.
4. Melt remaining tablespoon of butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, parmesan cheese, lemon juice and thyme.
5. Bring to a boil. Reduce heat, stir in spinach,and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return the chicken to the skillet.
6. Place into oven and roast until completely cooked through, about 25-30 minutes.

Print