Categories: Chicken
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 Tbsp. paprika
- Salt and Pepper to taste
- 1 tsp dried thyme
- 3 Tbsp. unsalted butter
- 3 cloves of garlic
- 1/2 cup heavy cream
- 1/4 cup Parmesan
- 1 lemon
- 2 cups baby spinach
Directions
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Season chicken thighs with salt, pepper, and paprika.
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Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
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Melt 1 Tbsp. 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.
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Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
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Bake at 400˚F / 200˚C for 25 minutes.
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Serve immediately.