One-Pan Lemon Butter Chicken
April 30, 2019 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 tsp) Smoked Paprika
- (to taste) Kosher Salt
- (to taste) Ground Black Pepper
- (1 Tbsp) Unsalted Butter
- (2 to 3) Minced Garlic Cloves
- (1/2 Cup) Chicken Broth (Made from DP Chicken Bones)
- (1/2 Cup) DP Raw Cream
- (2 Cups) Baby Spinach
- (1 Lemon) Lemon Juice
- (1 Tbsp) Fresh Thyme
- (4) DP Chicken Thighs or Breasts
- (1/4 cup) Grated Parmesan Cheese
Directions
Preheat the oven to 400°F/200°C.
Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
Melt 1 tablespoon of butter in a large oven-safe skillet over medium-high heat. Add the chicken, skin-side down, and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside.
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 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/73°C. Serve warm.
