Go Back
+ servings

Creamy Lemon Butter Chicken Thighs with Spinach

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main
Servings: 4
Author: Pam - For the Love of Cooking / Original by Damn Delicious


  • 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
  • 1/4 cup freshly grated Parmesan
  • 1 sprig of fresh thyme
  • 1/2 cup heavy cream
  • 2 cups baby 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 stove top 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 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 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.