Baked Creamy Lemon Butter Chicken
Nicely browned chicken thighs with a creamy lemony butter sauce with fresh spinach. An entire meal in this casserole that can be prepared ahead and then baked.
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon paprika
- Salt and Pepper to taste
- 1 teaspoon dried thyme
- 3 tablespoons unsalted butter
- 1 cup chicken broth
- 3 cloves of garlic
- 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1 lemon
- 2 cups baby spinach
Melt 1 tablespoon butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
Bake at 400˚F / 200˚C for 25 minutes.