INGREDIENTS
- 8 bone-in, skin-on chicken thighs
- 1 tbsp smoked paprika
- Pinch kosher salt (to taste)
- Pinch ground black pepper (to taste)
- 3 tbsp unsalted butter, divided
- 3 cloves fresh garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated parmesan
- Juice of 1 freshly squeezed lemon
- 1 tsp dried thyme
- 1 tsp onion powder
- 2 cups baby spinach, chopped
DIRECTIONS
- 1.Pre-heat oven to 400 degrees.
- 2.Season chicken thighs with onion powder, paprika, salt, pepper to taste.
- 3.Melt butter in a large non-stick oven-proof skillet over medium heat. Add chicken, skin-side down and sear both sides until golden brown, about 2-3 minutes per side. Set aside.
- 4.Melt remaining butter in the skillet. Add minced garlic and cook until golden brown. Stir in chicken broth, heavy cream, parmesan, lemon juice and thyme.
- 5.Bring to a boil; reduce heat. Stir in spinach, and simmer until spinach has wilted and sauce has slightly thickened for about 3-5 minutes).
- 6.Return chicken to skillet.
- 7.Place skillet into oven and roast until completely cooked through for 25-30 minutes. Remove from oven and serve immediately.