Creamy Lemon Butter Chicken Thighs
Creamy Lemon Butter Chicken Thighs
Ingrediënten
- 8 bone-in skin-on chicken thighs
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided
- 3 cloves garlic minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- Juice of 1 lemon
- Fresh thyme leaves for garnish optional
Instructies
- Preheat the oven to 400°F (200°C).
- Season the chicken thighs with smoked paprika, salt, and pepper.
- In a large ovenproof skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the chicken thighs, skin-side down, and sear until golden brown on both sides, about 2-3 minutes per side.
- Remove the chicken from the skillet and set aside.
- Melt the remaining tablespoon of butter in the skillet.
- Add minced garlic and cook until fragrant, about 1-2 minutes.
- Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, and fresh thyme leaves.
- Bring the mixture to a boil, then reduce the heat.
- Stir in spinach and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes.
- Return the chicken thighs to the skillet, spooning some sauce over them.
- Place the skillet into the preheated oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes.
- Serve the creamy lemon butter chicken thighs immediately, garnished with additional fresh thyme leaves if desired.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice:
A crisp, acidic white wine such as Pinot Grigio or Chardonnay pairs nicely with the bright flavors of lemon and the richness of the buttery sauce.Nutritional Information
Calories: 320 kcal | Carbohydrates: 2 g | Protein: 24 g | Fat: 24 g | Fiber: 1 g | Sugar: 1 g
