I have fallen down the Tasty food video rabbit hole on Facebook. Mostly I watch the short videos, think hmmm, looks good, and move on, but this one stayed with me..... the Lemon Butter Chicken.
I made it for Sunday night dinner and was so happy with how it came out. It's easy and so delicious.
Here's the link if you want to watch the video.
I'm rewriting the recipe here as they have omitted the chicken broth in the recipe written under the video, and I plan to make this again very very VERY soon.
6 bone-in, skin-on chicken thighs
1 Tbsp. paprika
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp. unsalted butter
3 cloves of garlic
1 Tbsp. paprika
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp. unsalted butter
3 cloves of garlic
1 cup chicken broth
1/2 cup heavy cream
1/4 cup Parmesan
1 lemon
2 cups baby spinach
Instructions:
1. Season chicken thighs with salt, pepper, and paprika.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
5. Bake at 400˚F / 200˚C for 25 minutes.
6. Serve immediately.
1/2 cup heavy cream
1/4 cup Parmesan
1 lemon
2 cups baby spinach
Instructions:
1. Season chicken thighs with salt, pepper, and paprika.
2. Melt 2 Tbsp. butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown. Drain excess fat and set aside.
3. Melt 1 Tbsp. butter in the skillet. Add garlic, stir until fragrant, then add chicken broth, heavy cream, Parmesan, lemon juice, thyme, and stir. Bring to boil, then reduce heat to low.
4. Stir in spinach, simmer until spinach has wilted and the sauce has thickened. Return chicken to the skillet.
5. Bake at 400˚F / 200˚C for 25 minutes.
6. Serve immediately.
