Chicken Thighs & Spinach With Lemon Butter Cream Sauce

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.