Savor crispy chicken thighs smothered in a velvety lemon parmesan butter sauce that will leave your taste buds dancing. Perfect for a weeknight or a special dinner, this dish pairs exquisitely with your favorite grains or vegetables.
Combine 1 tablespoon smoked paprika, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon freshly ground black pepper in a small bowl. Season the chicken thighs evenly on all sides.
3
In a large oven-proof skillet, melt 2 tablespoons of unsalted butter over medium-high heat. Sear the seasoned chicken, skin-side down, for 2-3 minutes per side until golden brown. Drain excess fat and set chicken aside.
4
In the same skillet, melt the remaining 1 tablespoon unsalted butter. Add 3 minced garlic cloves and cook until fragrant, about 1-2 minutes.
5
Pour in 1 cup chicken broth, 1/2 cup heavy cream, 1/4 cup grated Parmesan, juice of 1 lemon, and 1 teaspoon dried thyme. Bring the sauce to a boil, then reduce heat.
6
Add 2 cups chopped baby spinach to the sauce and stir until spinach wilts and the sauce slightly thickens, about 3-5 minutes.
7
Place the seared chicken back into the skillet with the sauce.
8
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
9
Serve the creamy lemon butter chicken hot with your favorite grains or vegetables.
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