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5 from 1 vote

Lemon Butter Chicken

Course: Main Course
Cuisine: American

Materials

  • 8 bone-in, skin-on chicken thighs
  • salt & pepper, to taste
  • 3 TBSP unsalted butter, divided
  • 3 tsp minced garlic
  • 1 cup chicken broth or 1 cup h2o with 1 bullion cube
  • 1/2 cup heavy cream
  • 1/4 cup fresh grated pamesan cheese
  • 1 lemon juiced
  • 1 tsp dried tyme
  • 2 cups baby spinache

Instructions

  • Season chicken thighs with 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 4 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.
    Add chicken
    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.
    Serve immediately.