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Lemon Butter Chicken

  • Serves: 8 people
  • Category:

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 1 tbsp. smoked paprika
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tbsp. unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 c chicken broth
  • 1/2 c heavy cream
  • 1/4 c freshly grated parmesan
  • Juice of 1 lemon
  • 1 tsp. dried thyme
  • 2 c baby spinach, chopped

Instructions

  1. Preheat the oven to 400°F.
  2. Season the chicken thighs with paprika, salt and pepper, to taste.
  3. Melt 2 tablespoons 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 aside.
  4. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, 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 the oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25 to 30 minutes.
  7. Serve immediately.