Lemon Butter Chicken

What You'll Need

• eight bone-in, skin-on chicken thighs
• One tablespoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• three tablespoons unsalted butter, divided
• three cloves garlic, minced
• One cup chicken broth
• One half cup heavy cream
• One quarter cup freshly grated Parmesan
• Juice of One lemon
• One teaspoon dried thyme
• Two cups baby spinach, chopped

How to Make It

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with paprika, salt and pepper, to taste.
3. 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.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F,about 25-30 minutes.
5. Serve immediately.