Lemon Butter Chicken
Lemon Butter Chicken

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Composition for Lemon Butter Chicken:
  1. Get 8 for bone-in, skin-on chicken thighs
  2. Require 1 tablespoon - smoked paprika
  3. Get to taste for Kosher salt and freshly ground pepper
  4. Make ready 3 tablespoons - unsalted butter, divided
  5. You need 3 cloves for garlic, minced
  6. Need 1 cup for chicken broth
  7. Prepare 1/2 cup heavy cream
  8. Make ready 1/4 cup for freshly grated Parmesan
  9. You need of Juice of 1 lemon
  10. Provide 1 teaspoon - dried thyme
  11. You need 2 cups - baby spinach, chopped
Lemon Butter Chicken steps:
  1. Preheat oven to 400°F.
  2. Season chicken thighs with paprika, salt and pepper, to taste.
  3. 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 and set aside.
  4. Melt remaining tablespoon 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.
  5. 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.
  6. Return chicken to the skillet.
  7. Place skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  8. Serve immediately.
  9. Plated dish served with orzo pasta.

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