Tom's Lemon Butter Chicken

Tom's Lemon Butter Chicken

Ingredients

• 8 bone-in, skin-on chicken thighs
• 1 tablespoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons Celia's Meyer Lemon EVOO
• 3 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan
• Juice of 1 lemon
• 1 teaspoon dried thyme
• 2 cups baby spinach, chopped

Directions

1. Preheat oven to 400 degrees F.
3. Season chicken thighs with paprika, salt and pepper, to taste.
5. Heat EVOO in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, set aside.
7. Melt 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.
9. 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.
11. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
13. Enjoy!