- 4 chicken thighs (skin and bones optional)
- 2 tsp paprika
- salt and black pepper, to taste
- 1 tbsp butter
- 2-3 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 cups baby spinach, chopped (I use frozen chopped spinach, and to heck with measuring, go where the spirit moves you)
- Juice of 1 lemon (roughly 2 tbsp)
- 1 tps dried thyme
Instructions
- Preheat the oven to 400°F.
- Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
- Melt butter in a large oven-safe skillet over medium-high heat. Add the chicken (skin-side down, if you're using that kind), and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
- Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
- Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted (or thawed, if using frozen) and the sauce has thickened slightly, about 3 to 5 minutes.
- Stir in the lemon juice and thyme. Return the chicken to the skillet and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F.
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Posted by Piera
Original recipe: Tip Hero