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5.0 from 6 votes

Creamy Lemon Butter Chicken Thighs with Spinach

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees.
  2. Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
  3. Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste.
  4. 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.
  5. Carefully drain & discard the grease from the cast iron skillet.
  6. Return the skillet to the stovetop and add the garlic; cook, stirring it around the chicken about for 30 seconds.
  7. Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well.
  8. 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.
  9. Using tongs, remove the chicken from the skillet and place it on a plate loosely covering it with a tin foil tent.
  10. Add the spinach and heavy cream to the sauce and stir to mix evenly.
  11. Taste and season with sea salt and freshly cracked black pepper, to taste, if needed.
  12. Nestle the chicken thighs back into the sauce then serve. Enjoy.