Lemon Butter Chicken
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
8 servings
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Course
Main Course
Lemon Butter Chicken
Description
This recipe starts by seasoning chicken thighs with smoked paprika, salt, and pepper, then searing them skin-side down in melted butter until golden brown. The pan sauce is developed by cooking garlic in butter, then adding chicken broth, heavy cream, freshly grated Parmesan cheese, lemon juice, and dried thyme. The sauce is brought to a boil and simmered until slightly thickened. Chopped baby spinach is added and wilted into the sauce before the chicken is returned to the pan.
The Dutch oven is transferred to a preheated oven to roast the chicken fully, allowing the flavors to meld as the sauce further thickens and the chicken reaches a safe internal temperature. The finished dish has a creamy, tangy sauce balanced by smokiness from the paprika and brightness from the lemon juice, complemented by tender wilted spinach.
Serve immediately to enjoy the combination of crisped skin and luscious sauce. This preparation works well for an elegant, comforting dinner.
Ingredients
- 8 chicken thigh bone-in, skin-on
- 1 tablespoon smoked paprika
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup Parmesan Cheese freshly grated
- 3 tablespoons lemon juice freshly squeezed
- 1 teaspoon thyme dried
- 2 cups baby spinach chopped
Instructions
- Preheat oven to 400 degrees F.
- Season chicken thighs with paprika, salt and pepper, to taste.
- Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
- Melt remaining tablespoon butter in the Dutch oven. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken 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 the sauce has slightly thickened, about 3-5 minutes. Return chicken to the Dutch oven.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately.
User Reviews
Overall Rating
4.9
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