Creamy Lemon Butter Chicken Thighs with Spinach
Servings 4
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 skillet, skin-side down, and cook for 4 minutes, or until the skin is golden brown.
- Flip 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 for about 30 seconds.
- Add the chicken broth, lemon juice, Parmesan cheese, remaining butter, and fresh thyme sprig to the skillet; mix well.
- Place the skillet in the preheated oven and cook for 20-25 minutes, or until an internal temperature of 165 degrees is reached. 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 foil tent.
- Add the spinach and heavy cream to the sauce and stir well. 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.