Lemon Butter Chicken : A Little Sweet Tooth
Home
Location
1st Visit
Tour
Sedation 
Post-op
Staff
Policies
Blog
Contact
Fish Club

SEA the difference
Dr. Julie David Talaiver
Board Certified Pediatric Dentist
Firewheel Town Center
650 Beebalm Ln., Ste #200
Garland, TX 75040
(972) 414-5437 (KIDS)
Fax (972) 414-5431
A Little Sweet Tooth:

Lemon Butter Chicken

by Julie David Talaiver on 02/25/15

This was So yummy on a cold winter night!
LEMON BUTTER CHICKEN

Prep Time10 minutes

Cook Time40 minutes

Total Time50 minutes

Yield8 servings

Easy crisp-tender chicken with the creamiest lemon butter sauce ever - you'll want to forget the chicken and drink the sauce instead!

INGREDIENTS

  • 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

INSTRUCTIONS
  • 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; 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.
  • From DamnDelicious.net