Lemon Butter Chicken
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Yield 8 servings
Lemon Butter Chicken
Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
Ingredients
•8 bone-in, skin-on chicken thighs
•1 tablespoon smoked paprika
•Kosher salt and freshly ground black pepper, to taste
•3 tablespoons unsalted butter, divided
•3 cloves garlic, minced
•1 cup chicken broth
•1/2 cup heavy cream
•1/4 cup freshly grated Parmesan
•Juice of 1 lemon
•1 teaspoon dried thyme
•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 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.
•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.
•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.
•Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
•Serve immediately.
**** I added in far more fresh spinach than the recipe calls for. When I make it again, I'm going to add even more spinach in it ....it's DELICIOUS! *****
"blah rice" ... I have tried, but can't make my mouth like it.