Lemon Butter Chicken
- 1 pound bone-in, skin-on chicken thighs
- 1 tablespoon paprika
- salt and black pepper, to taste
- 3 tablespoons butter, divided
- 3 cloves minced garlic
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan
- 1/3 cup lemon juice
- 1 teaspoon dried thyme
- 2 cups baby spinach
- 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 or cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; set aside.
- Melt remaining 1 tablespoon butter in the skillet. Add garlic, and cook, stirring frequently until fragrant, about 1 minute. 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 4-6 minutes. Return chicken to the skillet. Do not spoon sauce over top of chicken—this will keep the skin crispy!
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25 minutes. Serve immediately.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
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