Creamy Lemon Butter Chicken Thighs with Spinach

It started to cool down this week (thank goodness) which means I have been in the mood to cook comfort food for dinner. I saw a recipe for creamy lemon butter chicken thighs with spinach on Damn Delicious and it looked and sounded amazing. I served this tender and juicy chicken with garlic rice and crusty baked bread to help soak up the delicious lemony butter sauce and some roasted asparagus. We all agreed that this was a delicious recipe and would most definitely need to make another appearance on our dinner table.

How to Make Creamy Lemon Butter Chicken Thighs with Spinach

Preheat the oven to 400 degrees.

Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat. Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste.

Add the chicken thighs to the HOT pan skin side down and cook for 4 minutes, or until the skin is golden brown, then flip over and cook for another 2 minutes. Carefully drain & discard the grease from the cast iron skillet.

Return the skillet to the stovetop and add the garlic; cook, stirring it around the chicken about for 30 seconds. Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well. Place the skillet into the preheated oven and cook for 20-25 minutes, or until it reaches an internal temperature of 165 degrees. Remove the skillet from the oven.

Using tongs, remove the chicken from the skillet and place it on a plate loosely covering it with a tin foil tent.

Add the spinach and heavy cream to the sauce and stir to mix evenly. Taste and season with sea salt and freshly cracked black pepper, to taste, if needed. Nestle the chicken thighs back into the sauce then serve. Enjoy.

Creamy Lemon Butter Chicken Thighs with Spinach

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Damn Delicious

Equipment

• Cast Iron Skillet

Ingredients

• 5 bone-in skin-on chicken thighs
• Paprika to taste
• Sea salt and freshly cracked pepper to taste
• 3 tbsp unsalted butter divided
• 3 cloves garlic minced
• 1 cup chicken broth
• Juice of 1 lemon
• ¼ cup freshly grated Parmesan
• 1 sprig of fresh thyme
• ½ cup heavy cream
• 2 cups baby spinach

Instructions

• Preheat the oven to 400 degrees.
• Heat 1 tablespoon of butter in a cast iron skillet over medium-high heat.
• Season both sides of the chicken thighs with paprika, sea salt, and freshly cracked black pepper, to taste.
• Add the chicken thighs to the HOT pan skin side down and cook for 4 minutes, or until the skin is golden brown, then flip over and cook for another 2 minutes.
• Carefully drain & discard the grease from the cast iron skillet.
• Return the skillet to the stovetop and add the garlic; cook, stirring it around the chicken about for 30 seconds.
• Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well.
• Place the skillet into the preheated oven and cook for 20-25 minutes, or until it reaches an internal temperature of 165 degrees. Remove the skillet from the oven.
• Using tongs, remove the chicken from the skillet and place it on a plate loosely covering it with a tin foil tent.
• Add the spinach and heavy cream to the sauce and stir to mix evenly.
• Taste and season with sea salt and freshly cracked black pepper, to taste, if needed.
• Nestle the chicken thighs back into the sauce then serve. Enjoy.

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