Lemon Butter Chicken.
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Ingredients of Lemon Butter Chicken:
- Need 8 - bone-in, skin-on chicken thighs.
- Need 1 tablespoon - smoked paprika.
- Need to taste Kosher salt and freshly ground pepper.
- Need 3 tablespoons of unsalted butter, divided.
- Prepare 3 cloves of garlic, minced.
- Prepare 1 cup - chicken broth.
- You need 1/2 cup - heavy cream.
- Give 1/4 cup - freshly grated Parmesan.
- Provide of Juice of 1 lemon.
- You need 1 teaspoon dried thyme.
- Prepare 2 cups for baby spinach, chopped.
Lemon Butter Chicken process:
- Preheat oven to 400°F..
- Season chicken thighs with paprika, salt and pepper, to taste..
- Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, 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, lemon juice and thyme..
- Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes..
- Return chicken to the skillet..
- Place skillet into the oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes..
- Serve immediately..
- Plated dish served with orzo pasta..
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