Chicken Thighs & Spinach With Lemon Butter Cream Sauce
Recipe: #23726
May 10, 2016
Categories: Chicken, Romantic Dinner Sunday Dinner, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Heavy Cream, Bone-in Pieces, Chicken Dinner, more
"A one-skillet skillet dinner for two served with a light salad and possibly a bottle of your favourite wine"
Original is 2 servings
Ingredients
Nutritional
- 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 by Step Method
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
- Oven proof skillet
3 Reviews
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