Lemon Butter Chicken
photo by Rae4Short
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 bone-in skin-on chicken thighs
- 1 tablespoon smoked paprika
- 1 tablespoon chicken, rub
- kosher salt & freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1⁄2 cup heavy cream
- 1⁄4 cup grated parmesan cheese
- 1 lemon, juice of
- 1 teaspoon dried thyme
- 12 ounces fresh Baby Spinach
directions
- Preheat oven to 400 degrees.
- Season chicken thighs with paprika, chicken rub and salt and pepper to taste.
- Melt 2 tablespoons butter in a large cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-6 minutes on each side; drain excess fat and set aside.
- Melt tablespoon butter in the same 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 3-6 minutes. Return chicken to the skillet.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
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