Name: Lemon Butter Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 Chicken Thighs (Bone In, Skin On); 1 Tbsp paprika; salt (to taste); pepper (to taste); 3 Tbsp Prairie Farms unsalted butter; 3 cloves garlic (minced); 1 Cup chicken broth; 1/2 Cup Prairie Farms Heavy Cream; 1/2 Cup Parmesan cheese (shredded); 1 Lemon; 1 tsp Dried Thyme; 2 Cups baby spinach

Lemon Butter Chicken

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Cuisine: American

Course: Main Dishes, Protein Rich

Servings: servings

Ingredients

6 Chicken Thighs Bone In, Skin On
1 Tbsp paprika
salt to taste
pepper to taste
3 Tbsp Prairie Farms unsalted butter
3 cloves garlic minced
1 Cup chicken broth
1/2 Cup Prairie Farms Heavy Cream
1/2 Cup Parmesan cheese shredded
1 Lemon
1 tsp Dried Thyme
2 Cups baby spinach

Instructions

Preheat oven to 400°F. Season chicken thighs with paprika, salt, and pepper. Melt 2 tbsp butter in a large oven proof skillet over medium high heat. Add chicken skin side down and sear on both sides until golden brown. Set chicken aside and drain excess fat.
Melt 1 tbsp butter in skillet. Add garlic, stir until fragrant. Stir together chicken broth, heavy cream, parmesan, lemon juice, and thyme. Bring to boil then reduce to low heat.
Add spinach and stir until slightly wilted and sauce has thickened. Return chicken to skillet and bake at 400°F for 25 minutes, until chicken is cooked through. Enjoy!

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