Lemon Butter Chicken
Description
This crispy on the outside and tender on the inside chicken is a decadent dish, so you may want to save it for special occasions when you want to impress your family or guests. It has a creamy sauce with butter, lemon, Parmesan cheese and thyme that makes
Ingredients
8 bone-in, skin-on chicken thighs
1 T. smoked paprika
kosher salt, to taste
freshly ground black pepper, to taste
3 -4 T. unsalted butter, divided
4 cloves garlic, minced
1 c. chicken stock
1/2 c. heavy cream
1/4 c. freshly grated Parmesan cheese
freshly squeezed juice of 1 lemon
1 t. dried thyme
2 c.baby spinach, chopped
1 lemon, sliced for garnish
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 chicken and pat dry with paper towels. Rinse spinach, drain and pat dry.
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, 2-3 minutes per side; drain excess fat; set aside.
Melt remaining butter in the same skillet; add garlic; cook, stirring frequently, until fragrant, 1-2 minutes; stir in chicken stock, heavy cream, Parmesan cheese, lemon juice and thyme. Bring to a boil; reduce heat; stir in spinach; simmer until the spinach has wilted and the sauce has slightly thickened, 3-5 minutes.
Return chicken to the skillet roast in oven until completely cooked, reaching an internal temperature of 175 degrees, about 25-30 minutes.
Serve while hot with lemon slices, for garnish.