Lemon Butter Chicken




  • 1 pound bone-in, skin-on chicken thighs
  • 1 tablespoon paprika
  • salt and black pepper, to taste
  • 3 tablespoons butter, divided
  • 3 cloves minced garlic
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1/3 cup lemon juice
  • 1 teaspoon dried thyme
  • 2 cups baby spinach


  1. Preheat oven to 400 degrees F.
  2. Season chicken thighs with paprika, salt and pepper, to taste.
  3. Melt 2 tablespoons butter in a large oven-proof or cast-iron skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 4-5 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter in the skillet. Add garlic, and cook, stirring frequently until fragrant, about 1 minute. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.
  5. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 4-6 minutes. Return chicken to the skillet. Do not spoon sauce over top of chicken—this will keep the skin crispy!
  6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165°F, about 25 minutes. Serve immediately.

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.