Tender Chicken in a Creamy Lemon Butter Sauce
Description
This chicken dish is truly Heavenly. Start it on the stove top and finish it in the oven to get a crispy skin on the outside and tender, juicy chicken on the inside.
Ingredients
8 bone-in, skin-on chicken thighs
1 T. smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
3 T. unsalted butter, divided
4 cloves garlic, minced
1 c. chicken broth or stock
1/2 c. heavy cream
1/4 c. freshly grated Parmesan
freshly squeezed juice of 1 lemon
1 t. dried thyme
2 c. baby spinach, washed and chopped
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
Wash and pat chicken dry with paper towels. 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; set aside.
Melt remaining butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth/stock, heavy cream, Parmesan cheese, 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 the oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately with pasta or rice and a vegetable of your choice. Garnish with more freshly grated Parmesan cheese, if desired.
Serves 8.