Tasteofhomecooking lemon butter chicken

Lemon Butter Chicken

• 8 bone-in, skin-on chicken thighs
• Smoked paprika, to taste
• Kosher salt and freshly ground black pepper, to taste
• 1 cup chicken broth
• ½ cup half-and-half
• ¼ cup freshly grated Parmesan
• Juice of 1 large lemon
• 2 teaspoons fresh thyme
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced or grated

• 1 6oz bag baby spinach

• Preheat oven to 400

• Season thighs with paprika, salt and pepper
• Combine the chicken broth, half-and-half, Parmesan, lemon juice and thyme in a measuring cup
• Melt 2 tablespoons of the butter in a large oven-proof skillet over medium high heat. Add the chicken, skin-side down. Sear both sides until they’re golden brown, about 3-4 minutes per side
• Remove the thighs to a plate and discard the excess fat in the skillet
• Melt the remaining tablespoon of butter in the skillet. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in the sauce ingredients (chicken broth, etc.) you combined earlier.
• Bring to a boil, then reduce the heat and stir in the spinach. Stir the sauce to wilt the spinach. Place the thighs back in the skillet.
• Put the skillet into the oven and cook for 30 minutes. Remove, remembering to place a pot holder on the handle so you don’t burn yourself. Serve immediately over mashed potatoes.