This easy crisp-tender chicken with creamy lemon butter sauce will have you wanting to drink the sauce. It is scrumptious and easy to prepare.
Prep time: 10 minutes Cook time: 40 minutes Total time: 50 minutes Servings: 8
INGREDIENTS:
8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and fresh ground pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped
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 to 3 minutes per side; drain excess fat and set aside.
- Melt remaining 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 165 degrees F, about 25-30 minutes.
- Serve immediately.
Bon Appetit😋
