Lemon Butter Chicken with Paprika
I really like this meal...second time I've tried it. First time I followed exactly and found that there was wayyyy to much cheese for me and too much lemon. This time around I omitted the cheese completely and only 1/2 the lemon juice.
It also doesn't say how much salt and pepper to use for the chicken...use a lot of salt, it needs it.
But here is the recipe!
- 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
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ 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
- Preheat the oven to 400°F/200°C.
- 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 it’s 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 165°F/73°C. Serve warm.