• 8498d4540a5b9835707fed5e6c704a41

Lemon Butter Chicken

Prep
Cook
Serves 4people
Ingredients
8
bone-in, skin-on chicken thighs
1
tablespoon paprika
to_taste salt and pepper
3
tablespoons unsalted butter, divided
3
cloves garlic, minced
1
cup chicken broth
1/2
cup heavy cream
1/4
cup Parmesan cheese
juice of 1 lemon
1
teaspoon dried thyme
2
cups baby spinach, chopped
Directions
1.
Preheat oven to 400 degrees 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; set 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, lemon juice and thyme.
5.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6.
Place in oven and roast until completely cooked through (about 25-30 minutes)

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