6-8 bone-in, skin-on chicken thighs
1 tablespoon paprika
Salt and Pepper
1 teaspoon dried thyme
3 tablespoons butter
3 cloves of garlic
1/2 cup heavy cream
1 cup chicken broth
1/4 cup Parmesan cheese
1 lemon, juiced
2 cups baby spinach
Season chicken thighs with salt, pepper, and paprika.
Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Remove chicken from pan.
Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet. Bake at 400˚F for 25 minutes.
Serve over rice or pasta.
recipe from: http://damndelicious.net/2014/12/31/lemon-butter-chicken/
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