Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
4.9 stars (149 ratings)
Ingredients
8bone-in, skin-on chicken thighs
1tablespoonsmoked paprika
Kosher salt and freshly ground black pepper, to taste
3tablespoonsunsalted butter, divided
3clovesgarlic, minced
1cupchicken broth
½cupheavy cream
¼cupfreshly grated Parmesan
3tablespoonsfreshly squeezed lemon juice
1teaspoondried thyme
2cupsbaby spinach, chopped
Instructions
Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a Dutch oven over medium heat. Working in batches, 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 Dutch oven. 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 Dutch oven.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.