Creamy Lemon Butter Chicken Thighs with Spinach
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Creamy Lemon Butter Chicken Thighs with Spinach
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Ingredients
- 5 bone-in skin-on chicken thighs
- paprika to taste
- Sea Salt and Freshly Cracked Pepper to taste
- 3 tbsp unsalted butter divided
- 3 cloves garlic minced
- 1 cup chicken broth
- Juice of 1 lemon
- ¼ cup freshly grated parmesan
- 1 sprig of fresh thyme
- ½ cup heavy cream
- 2 cups baby spinach
Instructions
- Preheat the oven to 400 degrees.
- Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
- Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste.
- Add the chicken thighs to the HOT pan skin side down and cook for 4 minutes, or until the skin is golden brown, then flip over and cook for another 2 minutes.
- Carefully drain & discard the grease from the cast iron skillet.
- Return the skillet to the stovetop and add the garlic; cook, stirring it around the chicken about for 30 seconds.
- Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well.
- Place the skillet into the preheated oven and cook for 20-25 minutes, or until it reaches an internal temperature of 165 degrees. Remove the skillet from the oven.
- Using tongs, remove the chicken from the skillet and place it on a plate loosely covering it with a tin foil tent.
- Add the spinach and heavy cream to the sauce and stir to mix evenly.
- Taste and season with sea salt and freshly cracked black pepper, to taste, if needed.
- Nestle the chicken thighs back into the sauce then serve. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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