Lemon Butter Chicken with Spinach – 30 minute meal!
4 chicken thighs (bone-in or boneless)
2 tsp – smoked paprika
Pink salt, to taste
Black pepper – to taste
1 Tbsp – Kerry gold butter
3 cloves – garlic, minced
½ cup – chicken broth
½ cup – heavy cream
¼ cup – Parmesan cheese, grated
2 cups – baby spinach, chopped or unchopped
Juice – 1 lemon (you may add the zest for extra lemon flavor)
Season chicken with paprika, salt, and pepper. Toss to coat. Add butter to large oven safe skillet over med-high heat & add chicken. Seer each side for 2-3 minutes (or until golden brown). Remove the chicken from skillet and set aside. Keep approximately 1-2 tablespoons of fat in pan and remove the rest. Add garlic, stirring constantly for 1 minute. Then add heavy cream, broth, and Parmesan cheese and bring to a simmer. Add baby spinach and stir until wilted (3 to 5 minutes). Add lemon juice (and zest if you choose) and stir well, add chicken back to pan & place pan in the oven at 400 degrees for 15-20 minutes or until internal temp reaches 165 degrees with meat thermometer. Be careful transferring the skillet it will be fire hot ?.
NUTRITION: Yields 4 servings