Lemon Butter Chicken

2015-04-29
LEMON CREAM CHICKEN WITH TOMATO SALAD

LEMON CREAM CHICKEN WITH TOMATO SALAD

LEMON CREAM CHICKEN

This dish had the most amazing flavor. One of the best chicken dishes ever!

Source: damndelicious.net

Course: Main Course

Prep Time: 10 Min

Cook Time: 40 Min

Total Time: 50 Min

Serves: 8

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
  • 1 lemon Juice of
  • 1 teaspoon dried thyme
  • 2 cups baby spinach chopped

Directions

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; 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 with Creamy Tomato Salad.

 

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