Lemon Butter Chicken
Course: Main Course
Cuisine: American
- 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
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 chickenBring 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.