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98% would make again

Creamy Lemon Butter Chicken


for 4 servings

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon paprika
  • salt, to taste
  • pepper, to taste
  • 3 tablespoons unsalted butter
  • 3 cloves garlic
  • ½ cup heavy cream (120 mL)
  • ¼ cup parmesan cheese (30 g)
  • 1 lemon, juiced
  • 2 cups fresh baby spinach (85 g)
  • 1 teaspoon dried thyme
  • 1 cup chicken broth (240 mL)

Nutrition Info

    Calories 713
    Fat 47g
    Carbs 22g
    Fiber 2g
    Sugar 4g
    Protein 52g

Estimated values based on one serving size.


  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.
  5. Return chicken to the skillet. Bake at 400˚F (200˚C) for 25 minutes.
  6. Enjoy!

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