Lemon Butter Chicken

Lemon Butter Chicken - Primal, Paleo, and Clean Eating

Lemon Butter Chicken 

Lemon Butter Chicken Ingredients

Ingredients

8 bone-in, skin on chicken thighs

1 tbsp. smoked paprika

3 tbsp. unsalted butter, divided

3 cloves garlic, minced

1 cup chicken stock

1/2 cup heavy cream

1/4 cup freshly grated Parmesan

Juice of 1 lemon

1 tsp. dried thyme

2 cups baby spinach, chopped

Instructions

Preheat oven to 200 degrees C/400 degrees F.

Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large ovenproof pan over medium-high heat.

Add chicken, skin-side down first, cook the chicken thighs for 3 minutes each side.

Melt the rest of the butter in the pan, add the garlic to the pan and cook it for a few minutes, do not let the garlic colour or burn.

Stir in chicken stock, heavy cream, parmesan, lemon juice, and thyme.

Bring the mixture to a boil; once the liquid is bubbling reduce heat.

Stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened.

Return the chicken to the pan.

Put the pan into the oven and cook for 25-30 minutes at 100 degrees C/ 200 degrees F

When the chicken is cooked through, it is ready to serve.

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