Lemon Butter Chicken
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(154)
Ingredients
8 servings
- 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
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
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Preparation
Step 1
Preheat oven to 400 degrees F.
Step 2
Season chicken thighs with paprika, salt, and pepper, to taste.
Step 3
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.
Step 4
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.
Step 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 Dutch oven.
Step 6
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Step 7
Serve immediately.
Step 8
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