Lemon Butter Chicken

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Easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Duration:

Prep: 10 MINUTES
Cook: 40 MINUTES
Total: 50 MINUTES

INGREDIENTS

  • 8 bone-inskin-on chicken thighs
  • 1 tablespoon smoked paprika
  • Kosher salt and freshly ground black pepperto taste
  • 3 tablespoons unsalted butterdivided
  • 3 cloves garlicminced
  • 1 cup chicken broth
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmesan
  • Juice of 1 lemon
  • 1 teaspoon dried thyme
  • 2 cups baby spinachchopped

INSTRUCTIONS

  1. Preheat oven to 400 degrees 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. Return chicken to the skillet.
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
  7. Serve immediately.

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