Lemon Butter Chicken

Lemon Butter Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 8

    bone-in, skin-on chicken thighs

  • 1

    tablespoon smoked paprika

  • Kosher salt and freshly ground black pepper, to taste

  • 3

    tablespoons unsalted butter, divided

  • 3

    cloves garlic, minced

  • 1

    cup chicken broth

  • ½

    cup heavy cream

  • ¼

    cup freshly grated Parmesan

  • Juice of 1 lemon

  • 1

    teaspoon dried thyme

  • 2

    cups baby spinach, chopped


Preheat oven to 400 degrees 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; 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 into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.


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