Lemon Butter Chicken
It's the sauce that makes this dish so special. Succulent pan seared chicken thighs, baked in a creamy lemon butter sauce with fresh spinach!
Servings: 8
Ingredients
- 8 bone-in skin on chicken thighs
- 1 T. smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 3 T. unsalted butter divided
- 3 cloves garlic divided
- 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
Instructions
- Preheat oven to 400 degrees.
- Season chicken thighs with paprika, salt and pepper, to taste.
- 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. Remove chicken to a plate, drain excess fat from the skillet.
- Melt remaining tablespoon butter in the skillet. Add garlic, cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme. 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 chicken to the skillet.
- Place the skillet into the oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165 degrees. Serve immediately.
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