What’s For Dinner? Sarah’s Lemon Butter Chicken
Chicken is one of those magical meats that can be made a million different ways and always taste incredible! If you need a new mouth watering, delicious chicken recipe, your wish is my command!
I found this lemon butter chicken recipe about a year ago and I cannot stop making it! Seriously, I’ll cook it once every 2 weeks or so! I hope you’ll try it and see just what I mean. Enjoy.
4-8 bone-in, skin on chicken thighs
1 Tbsp paprika or smoked paprika
Salt & Pepper, to taste
3 Tbsp unsalted butter, divided
3 cloves garlic, minced
1/2 cup heavy cream
1 cup chicken broth
1/4 cup freshly grated parmesan cheese
1 tsp dried thyme
Juice of 1 lemon
2 cups baby spinach, chopped
Melt 2 tablespoons butter in a large oven-proof skillet over medium heat. Salt & Pepper both sides of your chicken then sprinkle all over with paprika. Add chicken, skin-side down, and sear both sides until golden brown and slightly crispy (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 cheese, lemon juice and dried thyme.
Bring to a boil. Reduce heat and stir in spinach. Simmer until spinach has wilted and the sauce has slightly thickened (about 3-5 minutes). Place chicken thighs back in to the skillet.
Place into 400 degree oven and roast 25-30 minutes until completely cooked through, reaching an internal temperature of 165 degrees F.
I enjoy making a side of Seeds Of Change Quinoa & Brown Rice. I’ll put the rice, some cut up chicken, and the lemon spinach cream sauce over top all in one big bowl. YUMMY!!!
