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;
