Creamy Lemon Butter Chicken - cooking recipe

Ingredients

6 bone-in skin-on chicken thighs
1 tablespoon paprika
salt and pepper, to taste
1 teaspoon dried thyme
3 tablespoons unsalted butter
3 garlic cloves
1/2 cup heavy cream
1/4 cup parmesan cheese
1 lemon
2 cups Baby Spinach

Preparation

Preheat oven to 400 degrees F.
Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.