Lemon Butter Chicken

Name: Lemon Butter Chicken
Prep time: 10 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 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; u00bd cup heavy cream; u00bc cup freshly grated Parmesan; Juice of 1 lemon; 1 teaspoon dried thyme; 2 cups baby spinach, choppedu2028

By Leslie Blythe Chicken Boiling, Roasting, Searing, Simmering

January 23, 2018

This Lemon Butter Chicken is juicy and moist and pan-fried chicken in a creamy, lemony sauce, with spinach. It's a one pan dinner.

Prep: 10 mins
Cook: 40 mins
Yields: 8 Servings

Ingredients

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

Juice of 1 lemon

1 teaspoon dried thyme

2 cups baby spinach, chopped 

Directions

1Preheat oven to 400° F.

2Season chicken thighs with paprika, salt and pepper, to taste.

3Melt 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.

4Melt 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.

5Bring 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.

6Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

7Serve immediately.

Recipe from Damn Delicious

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