Creamy Lemon Butter Chicken Thighs


There are a few dinners I can guarantee both of my kids will eat and this is one of them. The other is boxed mac n cheese ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀

This dish takes about 10 minutes to prep and you can eat within 30 minutes…perfect for a weeknight family meal. The creamy sauce is the showstopper so be sure to pour it liberally all over your plate

I planned on getting a better photo of this dish but I forgot I had just pulled this skillet out of the oven and burned my hand when I went to grab it so this was the best I could do!

Creamy Lemon Butter Chicken Thighs

via @damn_delicious ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀

•8 bone-in, skin-on chicken thighs (I’ve also made it with boneless/skinless and it tastes the same)

•1 tablespoon smoked paprika. salt and freshly ground black pepper, to taste

•3 tablespoons unsalted butter

•3 cloves garlic, minced

•1 cup chicken broth

•1/2 cup heavy cream

•1/4 cup grated Parmesan

•Juice of 1 lemon

•2 cups baby spinach, chopped ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀

D I R E C T I O N S: ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀

•Preheat oven to 400 degrees F.

•Season chicken thighs with paprika, 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 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 skillet.

•Place into oven and roast until completely cooked through, about 25-30 minutes.

•Serve over rice and be sure to pour all that amazing sauce on top of the chicken and rice!