Chicken Thighs & Spinach With Lemon Butter Cream Sauce

Prep Time
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"A one-skillet skillet dinner for two served with a light salad and possibly a bottle of your favourite wine"

Original recipe yields 2 servings


  • Serving Size: 1 (366.3 g)
  • Calories 918.2
  • Total Fat - 77.4 g
  • Saturated Fat - 34.7 g
  • Cholesterol - 384.8 mg
  • Sodium - 528.3 mg
  • Total Carbohydrate - 6.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.7 g
  • Protein - 49.6 g
  • Calcium - 348.6 mg
  • Iron - 3.1 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat your oven to 400°F.

Step 2

Season the thighs on all sides generously with salt, pepper, then season with smoked paprika.

Step 3

Add butter to a large oven proof skillet. Heat until sizzling. Place chicken pieces skin side down into the hot butter and fry until skin is golden brown.

Step 4

Add the thyme to skillet, then turn chicken thighs over and brown other side. Approx 3 to 4 minutes per side. Set chicken aside in a bowl to catch juices.

Step 5

Add the crushed garlic to the same skillet with heat on low and mix in well.

Step 6

Add the chicken stock, then the juice of one whole lemon.

Step 7

Add the cream and grated Parmesan cheese.

Step 8

Add all the spinach leaves in, mix well.

Step 9

Return the chicken skin side up including all the juices by placing them on top of spinach.

Step 10

Once the sauce simmers, place the dish in a 400°F oven for 25 minutes.

Step 11

Remove from oven, leave to rest 10 minutes before serving. Place chicken pieces on top of spinach with sauce around it.

Tips & Variations

  • Oven proof skillet



Delicious! The combination of smoked paprika and thyme make this dish. The sauce is awesome. I could just eat that. Did use dried thyme and two maryland cuts of chicken. Will see repeats here for sure. Thank you for sharing!

review by:
(21 Nov 2020)