Creamy Lemon Chicken
Delicious creamy lemony chicken with spinach. Best served over rice or quinoa.
INGREDIENTS:
- 4-6 bone-in, skin-on chicken thighs
- 1 tablespoon smoked paprika
- Salt, onion powder and black pepper, to taste
- 3 tablespoons butter, divided
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- 3 cups spinach
DIRECTIONS:
- Preheat oven to 400 degrees F.
- Season chicken thighs with smoked paprika, onion powder,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 then stir in chicken broth, heavy cream, Parmesan, onion powder, smoked paprika, lemon juice and thyme.
- Bring to a simmer; 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 bake until completely cooked through, about 30 minutes.
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