- 8 bone-in, skin-on chicken thighs
- 1 tbsp. smoked paprika
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1 c. chicken broth
- 1/2 c. heavy cream
- 1/4 c. freshly grated Parmesan
- Juice of 1 lemon
- 1 tsp. dried thyme
- 2 c. baby spinach, chopped
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 skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 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 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Damn Delicious, adapted