Monday, September 7, 2015
Chicken in Lemon Butter Sauce
I still cook. Often. And I even try new recipes occasionally. I just rarely have time to sit down and write.
However, this is a recipe I want to remember. I have made it a couple times now. It is fairly easy to make and is quite tasty.
Chicken in Lemon Butter Sauce. Yum.
8 bone-in chicken thighs (I have also used boneless chicken breast or tenders, depending on what I have on hand)
1 Tbsp smoked paprika (optional...we don' use this)
Kosher salt and black pepper to taste
3 Tbsp unsalted butter, divided (I have used salted without issue)
3 cloves of garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan (fresh is best)
juice of 1 lemon (or a splash of lemon juice if you don't have any lemons on hand)
1 tsp dried thyme
2 cups baby spinach, chopped (optional...I leave out. We will eat spinach in a salad, not cooked)
Pre-heat oven to 400.
Season chicken with salt, pepper, and paprika to taste.
Melt 2 Tbsp butter in an oven-proof skillet (I highly recommend cast iron) on medium high heat. Brown chicken on both sides for a few minutes. Set chicken aside.
Add remaining Tbsp butter and garlic. Cook for a minute or two, browning garlic. Then add heavy cream, chicken broth, Parmesan, lemon juice, and thyme. Bring to a boil.
At this point, you may add spinach if you are using it. Cook a few minutes until it is wilted and the sauce has thickened.
Add chicken back to skillet.
Bake in oven for about 25 minutes.
We ate ours with rice, bread, and salad.
It was delicious.