Lemon Butter Chicken


    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
    1/2 cup heavy cream
    1/4 cup freshly grated Parmesan
    Juice of 1 lemon
    1 teaspoon dried thyme
    2 cups baby spinach, chopped


    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.