Lemon Butter Chicken

Ingredients:

• 8 boneless skinless chicken thighs
• 1 tbsp smoked paprika
• salt and pepper to taste
• 3 tbsp unsalted butter (divided)
• 3 cloves minced garlic
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• juice from 1 lemon
• 1 tsp dried thyme
• (optional) 2 cups of baby spinach (chopped)

Instructions:

Preheat the oven to 400 degrees. Season the chicken thighs with paprika, salt and pepper. Melt 2 tbsp butter in a large oven-proof skillet over medium heat. Add the chicken and sear both sides until golden brown (about 2-3 minutes each side). Drain excess fluid and set aside. Melt the remaining tablespoon of butter in the skillet. Add garlic and cook about 1-2 minutes while stirring frequently. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil, reduce the heat, stir in the spinach and simmer until the sauce thickens slightly (about 3-5 minutes). Return the chicken to the skillet once the sauce has thickened. Place the entire skillet into the oven and roast until completely cooked through (about 25-30 minutes or until the chicken reaches an internal temperature of 175 degrees). Serve hot.