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    Lemon Butter Chicken


    Source of Recipe


    Tip Hero

    List of Ingredients





    4 chicken thighs or breasts (bone-in or boneless)
    2 teaspoons smoked paprika
    Kosher salt, to taste
    Ground black pepper, to taste
    1 Tablespoon unsalted butter
    2 3 cloves garlic, minced
    cup chicken broth
    cup heavy cream
    cup grated Parmesan cheese
    2 cups baby spinach, chopped
    Juice of 1 lemon (add the zest if you want extra lemon flavor)
    1 Tablespoon chopped fresh thyme or 1 teaspoon dried thyme

    Recipe





    Preheat the oven to 400F/200C.
    Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
    Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear it for 2 to 3 minutes per side, or until its golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
    Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
    Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted and the sauce has thickened slightly, about 3 to 5 minutes.
    Stir in the lemon juice, thyme, and lemon zest (if using). Return the chicken to the skillet, and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165F/73C. Serve warm. Serves 4.

 

 

 


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