Lemon Butter Chicken
This is an easy and quick weeknight meal that is - as the recipe's author knows - damn delicious!
8 boneless skinless 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
Preheat the oven to 400 degrees.
Coat the chicken with generous amounts of salt, pepper and smoked paprika. Set aside.
Melt two tablespoons of butter and a generous glug of olive oil in a large oven-safe saucepan over medium-high heat. Add chicken and sear on each side, about 3 minutes per side. Drain excess fat and set chicken aside.
Add one more tablespoon of butter to the pan and heat over medium heat. Add the garlic and cook, stirring often, until fragrant, a minute or so. Add the chicken broth, heavy cream, lemon juice, Parmesan cheese and thyme. Bring to a boil; reduce to a simmer, add the spinach and simmer until the spinach has wilted and the sauce has thickened, about 3 to 4 minutes.
Nestle the chicken back into the pan, then bake in the oven until cooked through, about 15 to 20 minutes.
Serve with French bed or rolls to sop up all the yummy sauce!
- To make this a complete meal, toss some chopped veggies on a rimmed baking sheet with olive oil, salt, pepper and spices. Prep some frozen rolls by wrapping the lot of 'em in tinfoil. Throw both in the oven at the same time as the chicken!
- Or, if the veggies need more time, toss them in as the oven preheats.