Spinach Chicken

Written by on in Chicken
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Ingredients

  • 8 bone-in, skin-on chicken thighs

  • 1 tablespoon smoked paprika

  • Salt and freshly ground black pepper, to taste

  • 3 tablespoons unsalted butter, divided

  • 3 cloves garlic, minced

  • 1 cup chicken broth

  • 1/4 cup freshly grated parmesan

  • Juice of 1 lemon

  • 1/2 cup heavy cream

  • 1 teaspoon dried thyme

  • 2 cups baby spinach, chopped

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Directions

  • Preheat over to 400 F
  • Season chicken thighs with paprika, salt and pepper to taste
  • Melt 2 tablespoons butter in a large skillet over medium-high heat. sear chicken on 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 and stir in spinach. Simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes
  • Place chicken in glass or pyrex roaster. Top with sauce
  • Place into oven and roast until completely cooked through reaching an internal temperature of 175 F, about 25-30 minutes