Lemon Butter Chicken

Cuisine: American
Course: Main Dishes, Protein Rich
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Prep Time 10 minutes
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Total Time 35 minutes
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6 servings


  • 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


  • 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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