Lemon Butter Chicken

I really enjoyed the Garlic Brown Sugar Chicken from the other night, and I happened to come across a few more recipes I'd like to try from DamnDelicious. After getting Tom's opinion on the options, we decided on a Lemon Butter Chicken.

Lemon Butter Chicken

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

Instructions

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with paprika, salt and pepper, to taste.
3. 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.
4. 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.
5. 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.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
7. Serve immediately.

Well, it was pretty damn delicious! Tangy and creamy at the same time, and since there was spinach in the recipe, I didn't have to make an extra side dish.