Lemon Butter Chicken - cooking recipe

Ingredients

4 bone-in skin-on chicken thighs
1 tablespoon smoked paprika
1 tablespoon chicken, rub
kosher salt & freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 garlic cloves, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1 lemon, juice of
1 teaspoon dried thyme
12 ounces fresh Baby Spinach

Preparation

Preheat oven to 400 degrees.
Season chicken thighs with paprika, chicken rub and salt and pepper to taste.
Melt 2 tablespoons butter in a large cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-6 minutes on each side; drain excess fat and set aside.
Melt tablespoon butter in the same 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 3-6 minutes. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
Serve immediately.