Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
Ingredients
8 bone-in, skin-on chicken thighs1 tablespoon smoked paprikaKosher salt and freshly ground black pepper, to taste3 tablespoons unsalted butter, divided3 cloves garlic, minced1 cup chicken broth1/2 cup heavy cream1/4 cup freshly grated ParmesanJuice of 1 lemon1 teaspoon dried thyme2 cups baby spinach, chopped
Instructions
Preheat oven to 400 degrees F.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; drain excess fat and set aside.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.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 into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.Serve immediately.
