Lemon Butter Chicken
Description
Enjoy tender on the inside and crispy on the outside chicken with a creamy lemon butter sauce. Serve it with your favorite pasta, rice or potatoes.
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
3 cloves garlic, minced
1 c. chicken stock/broth
1/2 c. heavy cream
1/4 c. freshly grated Parmesan cheese
juice of 1 lemon
1 t. dried thyme
2 cu. baby spinach, chopped
Directions
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Preheat oven to 400 degrees.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 T. butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down; 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 stock/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 sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven; roast until completely cooked through, reaching an internal temperature of 175 degrees, about 25-30 minutes.
Serve immediately.