Lemon Butter Chicken

By á-46334

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes


Yield 8 servings





Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!
Facts

Serving Size

Servings Per Container 8


Amount Per Serving

Calories 277.5 Calories from Fat 204.3

% Daily Value*

Total Fat 22.7g 35%

Saturated Fat 10.0g 50%

Trans Fat 0.2g

Cholesterol 94.7mg 32%

Sodium 125.4mg 5%

Total Carbohydrate 2.6g 1%

Dietary Fiber 0.6g 2%

Sugars 0.4g

Protein 15.9g 32%


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

• 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
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 2 cups baby spinach, chopped

Details

Adapted from damndelicious.net

Preparation

Step 1

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