Chicken Thighs & Spinach With Lemon Butter Cream Sauce
May 10, 2016
"A one-skillet skillet dinner for two served with a light salad and possibly a bottle of your favourite wine"
- 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
Preheat your oven to 400°F.
Season the thighs on all sides generously with salt, pepper, then season with smoked paprika.
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.
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.
Add the crushed garlic to the same skillet with heat on low and mix in well.
Add the chicken stock, then the juice of one whole lemon.
Add the cream and grated Parmesan cheese.
Add all the spinach leaves in, mix well.
Return the chicken skin side up including all the juices by placing them on top of spinach.
Once the sauce simmers, place the dish in a 400°F oven for 25 minutes.
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