Ingredients
4
4 servings
- •6 bone-in, skin-on chicken thighs
- •1 tablespoon paprika
- •salt, to taste
- •pepper, to taste
- •3 tablespoons unsalted butter
- •3 cloves garlic
- •½ cup heavy cream
- •¼ cup parmesan cheese
- •1 lemon, juiced
- •2 cups fresh baby spinach
- •1 teaspoon dried thyme
- •1 cup chicken broth
Instructions
- Season chicken thighs with salt, pepper, and paprika.
- Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
- Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
- Stir in spinach, simmer until spinach has wilted and the sauce has thickened.
- Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 541
- Carbohydrate: 7g
- Fat: 34g
- Fiber: 2g
- Protein: 55g
- Sugar: 2g
Related Recipes
Creamy Lemon Chicken Thighs
Creamy Lemon Butter Chicken Pasta
One-Pan Honey Garlic Chicken
One-Pot Lemon Pepper Chicken and Rice
Lemon Chicken Thighs
Baked Lemon Butter Chicken Thighs
Creamy Lemon Garlic Chicken
Lovely Lemon Chicken
Lemon Chicken
Chicken With Sun-Dried Tomato Cream Sauce
Easy Creamy Lemon Chicken
