Creamy Lemon Butter Chicken

Angelica Coral

6 bone/skin in chicken thighs

1 tbsp paprika

salt and pepper to taste

1 tbsp dried thyme

3 tbsp unsalted butter

3 cloves of garlic

½ cup heavy cream

1 cup chicken broth

¼ cup Parmesan

juice of 1 lemon

2 cups baby spinach

Season chicken with salt, pepper, and paprika.

Melt 2 tbsp butter in a large oven proof skillet over medium high heat. Add chicken skin side down, and seat both sides until golden brown. Drain excess fat and set aside.

Melt 1 tbsp butter in the skillet and add garlic, stir until fragrant, then add the chicken broth, heavy cream, lemon juice, Parmesan, thyme and stir. Bring to a boil, then reduce heat to low.

Stir in spinach until it has wilted, and the sauce has thickened. Return the chicken to the skillet.

Bake at 400° for 25 minutes. Serve immediately.

Page footer