Creamy Lemon Butter Chicken
"I saw this recipe on Tasty, its an awesome page on Facebook where I get a lot of my recipe from. (http://www.buzzfeed.com/tasty) It's a great place to start especially when you are limited on time. Which was inspired by http://damndelicious.net/. I hope you enjoy!"
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 bone-in skin-on chicken thighs
- 1 tablespoon paprika
- salt and pepper, to taste
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 3 garlic cloves
- 1⁄2 cup heavy cream
- 1⁄4 cup parmesan cheese
- 1 lemon
- 2 cups Baby Spinach
directions
- 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.
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